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Stuffed Zucchini

May 14, 2014

John made a request for some kind of stuffed vegetable a while back, but none of the recipes I found really looked that enticing–until I saw this one.  Zucchini stuffed with couscous, feta, and kalamata olives. It was delicious and easy to make.

stuffed zucchini

One thing I’m changing about the recipe though is to just cut the zucchini in half. The original recipe says to slice off the top third and just use the bottom portion, scooped out. I couldn’t fit all my stuffing in the bottom two thirds, so I think it would have been better to use two halves (and eat the whole zucchini).  I didn’t mind adding the other 2/3 of a leftover zucchini to my freezer’s grated zucchini collection and snacking on the leftover stuffing while the rest baked in the oven, but this is how I’d do this next time.  I also cut the recipe in half to serve 2, but these are the original proportions.

4 zucchini (about 6-8 inches)

2 Tbsp extra-virgin olive oil

1 shallot, minced

3/4 cup low-sodium chicken broth

2/3 cup couscous

3/4 cup crumbled feta (or less if it’s really salty)

3 Tbsp kalamata olives, finely chopped

2 Tbsp fresh basil (or another fresh herb – I used parsley)

Pepper

Trim the ends of the zucchini and slice in half lengthwise. Place the zucchini cut side down and microwave until the cut side can be pierced easily with a knife, about 4 minutes.

Heat oil and saute shallot until softened. Add broth and bring to a boil. Add couscous, stir, cover and let sit off heat for 5 min.

Scoop out seeds from the zucchini and discard, leaving a 1/4-inch shell of zucchini. Add the olives, 1/2 cup feta, basil, and pepper to the couscous. Fill the zucchini and sprinkle with the remaining feta. Bake at 475 degrees F for about 10 min, until the cheese is starting to brown.

stuffed zucchini

stuffed zucchini

(Recipe adapted from Cook’s Country – August/September 2009)

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From → Vegetables

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