Bruschetta Zucchini Boats
with Couscous & Melty Mozz
- 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, 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.
Ingredients
1 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
2 unit
Zucchini
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
1 tablespoon
Italian Seasoning
2 unit
Tomato
1 teaspoon
Chili Flakes
5 teaspoon
Balsamic Glaze
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
7 teaspoon (tsp)
Olive Oil
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 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory couscous and bruschetta topping, with some adding extra garlic or herbs for deeper flavor 🍲.
- Ease of prep: Quick and simple to make, though some found scooping out small zucchini tricky or time-consuming.
- Suggestions: Consider adding protein like chicken sausage or ground turkey for a heartier meal; toast couscous longer for better texture.
- Portions: Some found it light as a main dish; others appreciated the generous, filling servings.
- Texture: A few wanted more crunch to balance the soft zucchini and couscous; broiling carefully helps crisp edges.
Reviews from our home cooks
I loved the buttery couscous mixed with the tomatoes and parmesan. I've never had zucchini boats, and they were magnificent, will definitely be making this again!
Never thought I'd make Zucchini Boats with couscous, and we really enjoyed it. Interesting blend of tastes and textures. Creative recipes.
I was delighted with the results of this meal. The couscous was tasty and the zucchini boats were awesome. Great bruschetta, too.
I chopped the zucchini into quarter moons and roasted them and then mixed them into the couscous and baked it as a sort of pasta bake. Very good and much less precarious than a zucchini boat.
I have to say this bruschetta zucchini boats was very tasty. One thing for me to remember is not to sprinkle too much of the chili flakes because it can become very hot.
As a meatless dish, this was phenomenal! The roasted zucchini paired with the couscous and delicious bruschetta and balsamic glaze was absolutely delicious. We will definitely order this again!
The balsamic glaze put this dish over the top. For meatless Monday this was great, I would have never thought to sub couscous for hamburger in the zucchini boats.
We prepared the zucchini boats tonight 1/29 and all we could say was WOW! The mouth feel, seasonings, combination of vegetables was perfect. Now that is a keeper. The topping could go on yellow squash and several vegetables we are thinking of now. Your balsamic vinegar was the crowning touch to the taste. Enjoyed this very much with a glass of white wine.
Zucchini boats are awesome and I love them! The couscous in this recipe is amazing, but I will say, the zucchini that was in the box could have been bigger. There was no way to even make a boat out of these zucchini.
The meal was delicious! However, the zucchini were a bit on the smaller side. It's a lot easier to do zucchini boats with good sized zucchini that are easy to hollow out, actually have a nice hull once the seeds are scraped, and can be a good vessel for whatever they're stuffed with. Also, the seeds don't need to be thrown out, they can be sautéed and then mixed with the couscous to be stuffed back into the boats.
