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

April 3rd, 2013 by | comments


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!


zucchini boats stuffed w. couscous, bell peppers, mushrooms, feta & toasted pine nuts
Prep time: 
Cook time: 
Total time: 
  • 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
  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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15 thoughts on “all aboard. [zucchini boats stuffed w. couscous, bell peppers, mushrooms, feta & toasted pine nuts]”

    1. 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. :)

  1. 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.

  2. 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.

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