Bruschetta Zucchini Boats
with Couscous & 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, 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.
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
1 clove
Garlic
2 unit
Roma Tomato
¾ cup
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
(Contains Milk)
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 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.
