all aboard. [zucchini boats stuffed w. couscous, bell peppers, mushrooms, feta & toasted pine nuts]

April 3rd, 2013 by | comments

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For some reason, I’d never made zucchini boats until now. Not sure why, considering they were unbelievably easy to make…and delicious! After perusing the Internet for recipe ideas, I decided to just make up my own, with ingredients already on hand. The zucchini boats were fantastic served alone, but would also be wonderful alongside grilled chicken breast.

On a side note, I’m bummed that my Buckeyes didn’t make it to the Final Four, but they had a great season. I actually got to see them play in the Sweet Sixteen and Elite Eight at Staples Center, which was pretty unreal. Go Bucks!

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zucchini boats stuffed w. couscous, bell peppers, mushrooms, feta & toasted pine nuts
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 5 zucchini, cut in half, insides scooped out (reserve insides)
  • 1½ cup pearl couscous
  • 2½ cups chicken broth
  • 2 tbsp. olive oil
  • 1 red bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 2-3 scallions, finely diced
  • ¼ cup cremini mushrooms, diced
  • ¼ tsp. cayenne, plus more to taste
  • 2 tsp. dried parsley
  • 2-3 tbsp. crumbled feta, plus more for topping
  • 2 tbsp. pine nuts, toasted, for topping
  • Salt and pepper, to taste
  • Juice of 1 lemon
Instructions
  1. Preheat oven to 375 degrees.
  2. Pour chicken broth into a large pot and bring to a boil. Add couscous and a dash of salt to pot, then reduce to a simmer and cover. Cook 10-15 minutes, until all chicken broth absorbs.
  3. Trim the ends off zucchini. Cut zucchini in half lengthwise, then scoop out pulp, leaving about ½ inch shells. Finely chop pulp, and place in bowl. Set aside.
  4. Warm a large skillet over medium heat, then add 1 tbsp. olive oil. Once oil is hot, add peppers and scallions. Cook and stir occasionally, until peppers soften, about 5-8 minutes. Add remaining 1 tbsp. olive oil, mushrooms and zucchini pulp and cook another 3-5 minutes. Season with cayenne, parsley, salt and pepper. Remove from heat, then add couscous and mix.
  5. Heat a small skillet over medium-high heat, then add pine nuts. Toast until golden brown, flipping pan occasionally, about 3-5 minutes.
  6. Divide couscous mixture evenly among zucchini. Top with crumbled feta and toasted pine nuts.
  7. Lightly spray a baking sheet with cooking spray. Place zucchini on tray then put in oven. Cook 20-25 minutes, until zucchini softens. Once done, remove from oven, then squeeze fresh lemon juice on top of all zucchini.

 

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  • These are the perfect side dish to just about anything. They’re so pretty too! We need to do lunch soon!

    • Thanks, Geni! and yes, we really need to, it’s been way too long. Let me know what your schedule is like in the next couple weeks. :)

  • love zucchini boats. Never thought about using couscous

  • egg me on

    These look great! I’ve also never tried zucchini boats, and seeing as how much I love zucchini, that just seems wrong on my part. Toasted pine nuts are awesome.

  • HI darling… i have never made them either, behind the boat as usual! c

  • Your Ohio State basketball team did well this year!

  • I’ve not made zucchini boats either but, for this dish, Carolin, I’d be more than willing to give them a try. They look great and sound delicious.

  • Your zucchini boats look terrific. It looks like you used Israeli couscous…I love it.

  • I can eat this as the main! Looks wholesome!

  • Beautiful and your photos are stunning!

  • bakerbynature

    Gah! I LOVE this idea, Caroline! Totally trying this come Summer.

  • Absolutely. Totally. FabUlous.

    WOW.

  • These look ridiculously cool, Caroline!

  • Pingback: Let’s eat! | Bios+ Right Living()

  • Atidir

    Do you have a suggestion for an alternative to feta?