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Easy Stuffed Zucchini (Cook's Country)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| WHY THIS RECIPE WORKS: For our Easy Stuffed Zucchini we precooked the zucchini in the microwave until they were soft enough to scoop out. Raw squash were crisp, making them prone to snap as we hollowed them out. Plus raw squash took up to an hour to cook through once stuffed. Couscous made a good base for the… read more Zucchini between 6 and 8 inches long work best here. INGREDIENTS | |
| 4 medium | zucchini, (see note), stem ends removed |
| 2 tablespoons | extra-virgin olive oil |
| 1 | minced shallot |
| 3/4 cup | low-sodium chicken broth |
| 2/3 cup | plain couscous |
| 3/4 cup | crumbled feta cheese |
| 3 tablespoons | pitted kalamata olives, finely chopped |
| 2 tablespoons | fresh basil leaves, finely chopped |
| Salt | |
| pepper | |
INSTRUCTIONS
1. MICROWAVE ZUCCHINI Adjust oven rack to upper-middle position and heat oven to 475 degrees. Slice off top third of each zucchini lengthwise and arrange cut-side down in microwave-safe baking dish. Microwave until cut side of zucchini is slightly translucent and easily pierced with tip of knife, 4 to 8 minutes. Set aside.
2. COOK COUSCOUS Heat oil in small saucepan over medium-high heat until shimmering. Cook shallot until softened, about 1 minute. Add broth and bring to boil. Quickly stir in couscous, ½ cup feta, olives, and basil. Remove from heat and let sit, covered, until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork and season with salt and pepper.
3. SCOOP, STUFF, AND BAKE Working with 1 zucchini at a time, carefully scoop out seeds, leaving ¼-inch thick shell. Arrange zucchini cut-side up in empty baking dish, season with salt and pepper, and stuff with couscous mixture. Sprinkle with remaining feta and bake until cheese is slightly browned, about 10 minutes. Serve.
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