Bruschetta Zucchini Boats
with Couscous and Melty Mozz
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, basil, and garlic. They’re then blanketed in a layer of melty mozzarella, topped with bruschetta, a drizzle of balsamic glaze, and even more fresh basil. We gotta say, there’s something about this recipe that’ll really put the wind back in your sails.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Zucchini
1 tablespoon
Italian Seasoning
2 clove
Garlic
2 unit
Roma Tomato
½ ounce
Basil
¾ cup
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
5 teaspoon
Balsamic Glaze
1 teaspoon
Chili Flakes
½ cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
7 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini; scoop out and discard seeds with a spoon. Rub all over with a drizzle of olive oil and season with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Arrange cut sides down on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.
Meanwhile, mince or grate garlic. Finely dice tomatoes. Pick basil leaves from stems; discard stems. Stack leaves and roll up, then slice crosswise into thin ribbons.
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, about 1 minute. Add ¾ cup water (1½ cups for 4 servings), stock concentrate, and a large pinch of salt. Bring to a simmer, then reduce heat to low. Cover and cook until couscous is tender, 6-8 minutes. Turn off heat. Drain any excess water from pot.
Meanwhile, in a medium bowl, combine remaining tomatoes, a large drizzle of olive oil, and half the balsamic glaze. Season with salt, pepper, and a pinch of chili flakes to taste.
Stir half the basil into couscous; season 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. Sprinkle with mozzarella. Return to top rack and broil until cheese is melted and slightly browned, 2-3 minutes. TIP: Watch carefully for any burning.
Divide remaining couscous between plates and top with stuffed zucchini. Top with bruschetta and drizzle with as much remaining balsamic glaze as you like. Garnish with remaining basil and a pinch of chili flakes (to taste).
