Couscous and Cheese Stuffed Zucchinis

DSC_0421DSC_0426Stuffed vegetable dishes are a great way to reduce your meal’s total calories while increasing your fruit and vegetable intake for the day. This couscous and cheese stuffed zucchini recipe is a quick and tasty dish that can be served as a main course or as a side. The use of fresh basil, oregano and parsley give this dish a bright Italian, but dried herbs work well too.

Other possible substitutions for this include: Parmesan cheese instead of Gouda                    Bell peppers instead of zucchinis.


Couscous and Cheese Stuffed Zucchinis

Makes 3 full servings, 6 side servings


1 tbsp olive oil

2 shallots, diced

2 cloves of garlic. minced

1 medium tomato, seeded and diced

1/2 cup low sodium vegetable broth

1/2 cup giant couscous

1 cup Gouda cheese, shredded

3 tbsp fresh basil, chopped (or 1 1/2 tbsp dried basil)

1 tbsp fresh parsley, chopped (or 1/2 tbsp dried parsley)

1 tbsp fresh oregano, chopped (or 1/2 tbsp dried oregano)

3 medium sized zucchinis

Salt and pepper to taste


  1. In a medium sized saucepan heat oil over low-medium heat. Cook shallots and garlic until softened. Add tomato and season lightly with salt and pepper.
  2. Add vegetable brother to saucepan and bring to a boil. Add couscous, cover and remove from heat. Allow to stand for 10 minutes
  3. Trim off ends of zucchini and slice lengthwise. Using a spoon, scoop out seeds. Leave about 1 cm thick walls.
  4. Mix in 2/3 cup of Gouda cheese, basil, parsley, and oregano.
  5. Divide couscous mixture among zucchini. Sprinkle with remaining cheese.
  6. Place zucchinis in a greased baking dish and cover with foil. Bake in 400 F until zucchinis are fork-tender ~ 20 minutes.
  7. Remove foil and cook for an additional 5-10 minutes, allowing the cheese to brown slightly.



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