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Bruschetta Zucchini Boats

Bruschetta Zucchini Boats

with Couscous & Melty Mozz

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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 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.

Tags:Veggie
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Zucchini

1 tablespoon

Italian Seasoning

1 clove

Garlic

2 unit

Roma Tomato

5 ounce

Israeli Couscous

(ContainsWheat)

1 unit

Veggie Stock Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk)

5 teaspoon

Balsamic Glaze

1 teaspoon

Chili Flakes

½ cup

Mozzarella Cheese

(ContainsMilk)

Not included in your delivery

Salt

Pepper

7 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories730 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate94 g
Sugar18 g
Dietary Fiber6 g
Protein24 g
Cholesterol35 mg
Sodium770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Medium Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• While zucchini roasts, peel and mince or grate garlic. Finely dice tomatoes.

3

• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add garlic, half the tomatoes, remaining Italian Seasoning, and ¾ cup couscous (be sure to measure—we sent more). (Use 1½ cups couscous for 4 servings.) Cook, stirring, until fragrant, 1-2 minutes. • Add stock concentrate, ¾ cup water (1½ cups for 4), 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.

4

• While couscous cooks, 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.

5

• 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 until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.

6

• 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.