Tex-Mex Zucchini & Couscous Casserole

• Rub zucchini halves all over with a 2 tsp olive oil (4 tsp for 4 servings); season with salt and pepper. Arrange, cut sides down, on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.

• Meanwhile, in a small pot, combine couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess water if necessary. Keep covered off heat until ready to use in Step 5.

• Heat a drizzle of oil in a large pan over high heat. Add corn; season with a pinch of salt and pepper. Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (Cover pan with a lid if corn starts to pop!) Turn off heat; transfer to a small bowl. Wipe out pan.  • Heat a large drizzle of oil in same pan over medium-high heat. Add onion and chopped zucchini cores; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 3-5 minutes. TIP: Add another drizzle of oil if pan seems dry!

• Stir cooked couscous, charred corn, beans, half the cilantro, and ⅔ cup enchilada sauce (1 ⅓ cups for 4 servings) into pan with onion mixture. Cook, stirring occasionally, until filling has thickened slightly, 2-3 minutes. (Add another splash of enchilada sauce or water if mixture seems dry.) Taste and season with salt and pepper. • Place mayonnaise in a second small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.