Bruschetta Zucchini Boats
with Couscous & Melty Italian Cheeses
- Milk
- Wheat
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, Tuscan spices, and garlic. They’re blanketed in a layer of melty Italian cheeses, 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.
Ingredients
1 unit
Veggie Stock Concentrate
2 unit
Zucchini
1 clove
Garlic
½ cup
Italian Cheese Blend
(Contains: Milk)
2 unit
Tomato
1 tablespoon
Tuscan Heat Spice
5 teaspoon
Balsamic Glaze
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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 Tuscan Heat Spice (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 Tuscan Heat Spice. 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 remaining tomatoes, a large drizzle of olive oil, and balsamic glaze to taste (save a bit for serving if desired). Season with salt and pepper.
• Season couscous with salt and pepper. Remove zucchini from oven and heat broiler to high. • Flip zucchini; carefully blot out any excess liquid with paper towels. Stuff zucchini with as much couscous as will fit (save the rest for serving). Sprinkle with Italian cheese. • Broil 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. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved this dish, especially those who enjoy zucchini and Israeli couscous. It's a favorite for some! 🎉
- Ease of prep: Some found the cooking time and temperature too high for smaller zucchini, resulting in overcooking.
- Suggestions: Consider adjusting cooking time or temperature downward if your zucchini are on the smaller side.
