Couscous Stuffed Zucchini Boats Recipes

ROUND 2 RECIPE - STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the zucchini lengthwise, scoop out the seeds from the center and put on a baking sheet.
• In a medium bowl combine the remaining ingredients expect for 2 tablespoons of the cheese. Fill the centers of each zucchini half with the mixture. Sprinkle the remaining cheese over the top of the filling.
• Bake until the cheese is melted and the filling is golden brown and toasted, about 15 to 20 minutes.

COUSCOUS STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Heat a large pot of water to simmering and add whole zucchini. Cook until just soft, for about IO minutes. Carefully remove them from the water and set aside until cool enough to handle.
• Meanwhile, in a skillet, saute onions in oil until soft. Add the garlic and saute for 30 seconds or so.
• Slice the cooled squash in half lengthwise and scrape the pulp into a mixing bowl. Reserve the shells.
• Combine the squash flesh, onions/garlic, tomatoes, couscous and seasonings.
• Carefully spoon the mixture evenly into the squash shells, mounding slightly.
• Place on a greased baking sheet.
• Bake for 10 minutes or until piping hot.

COUSCOUS WITH ZUCCHINI

Steps:

• Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
• Add the butter; stir and blend with a fork to separate the grains. Serve immediately.