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