Ingredients
Equipment
Method
- Prepare the couscous: Place the couscous in a bowl, add 1 tsp of vegetable broth, and mix well. Pour boiling water over it, cover, and let it soak.
- Preheat the oven: Preheat the oven to 200°C (392°F) top and bottom heat.
- Prepare the zucchini: Meanwhile, cut the zucchinis in half and carefully scoop out the flesh with a spoon.
- Prepare the filling: Heat 2 Tbsp of olive oil in a pan, then sauté the onions and garlic. Add the tomato paste and cook briefly. Add the scooped-out zucchini flesh and sauté for another 2–3 minutes. Season with salt and pepper, then remove from heat.
- Mix the filling: Add the couscous, feta, black olives, pine nuts, sun-dried tomatoes, and herbs. Mix everything well. Season with salt, pepper, and chili flakes.
- Stuff the zucchini: Place the halved zucchinis side by side in a baking dish, sprinkle with salt, and brush with olive oil. Fill each zucchini half with the couscous mixture, then top each one with 1 Tbsp of mozzarella.
- Bake: Bake in the preheated oven for 30–40 minutes. Halfway through, sprinkle the remaining mozzarella and 1 Tbsp of breadcrumbs over each zucchini half.
Nutrition
Notes
Variations: You can adjust the filling however you like. For example, try using goat cheese instead of feta, or add some chopped bell pepper or extra zucchini pieces.
Side Dishes: A fresh salad or a light yogurt dressing pairs perfectly with these zucchini boats.
Meal Prep: These zucchini boats can be prepared in advance and still taste great when reheated the next day.
Side Dishes: A fresh salad or a light yogurt dressing pairs perfectly with these zucchini boats.
Meal Prep: These zucchini boats can be prepared in advance and still taste great when reheated the next day.
