Bruschetta Zucchini Boats
with Couscous & Melty Mozz
Send your taste buds on a flavorful cruise—a yacht to Yumtown, if you will—with this crowd-pleasing stuffed zucchini. These boats are filled with supremely savory couscous that’s studded with tomatoes, Italian seasoning, and garlic. They’re then blanketed in a layer of melty mozzarella, then topped with bruschetta and a drizzle of balsamic glaze. We gotta say, there’s something about this recipe that’ll really put the wind back in your sails.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Zucchini
1 tablespoon
Italian Seasoning
1 clove
Garlic
2 unit
Roma Tomato
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
(Contains: Milk)
5 teaspoon
Balsamic Glaze
1 teaspoon
Chili Flakes
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
7 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini; scoop out seeds with a spoon and discard. Rub each half all over with a drizzle of olive oil; season with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Arrange cut sides down on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.
While zucchini roasts, peel and mince or grate garlic. Finely dice tomatoes.
Heat a drizzle of olive oil in a medium pot over medium-high heat. Add couscous, garlic, half the tomatoes, and remaining Italian Seasoning. Cook, stirring, until fragrant, 1-2 minutes. Add stock concentrate, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a simmer, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Turn off heat. Drain any excess liquid from pot, if necessary.
Meanwhile, in a medium bowl, combine half the Parmesan (save the rest for serving), remaining tomatoes, a large drizzle of olive oil, and balsamic glaze to taste (save a bit for serving, if desired). Season with salt, pepper, and a pinch of chili flakes to taste.
Season couscous with salt and pepper. Remove zucchini from oven and heat broiler to high. Flip zucchini; blot out any excess liquid with paper towels. Stuff zucchini with as much couscous as will fit (save the rest for serving). Sprinkle with mozzarella. Broil on top rack until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.
Divide remaining couscous between plates and top with stuffed zucchini. Top with bruschetta and drizzle with any remaining balsamic glaze to taste. Garnish with remaining Parmesan. Sprinkle with a pinch of chili flakes if desired and serve.
