Stuffed Zucchini Boats

scooped zucchini shells, chopped mushroom and fresh ingredients

Couscous stuffed zucchini boats - this is a really delicious, healthy and easy dish. I love the taste of the grilled feta cheese in combination with fresh vegetables and one can be creative about the ingredients. Stuff a pepper instead of a zucchini, or use parmesan instead of  feta cheese...al gusto. I used the vegetables I had at home, but it works perfectly with other vegetables as well.

couscous- stuffed zucchini and couscous 'tower'

ingredients for two hungry people

First of all wash the vegetables and cut them into small pieces. (Don't cut the zucchini)

In a sauce pan bring 200 ml water to boil. Add 1 teaspoon of salt, stir in the couscous, remove from heat and allow the couscous to sit for about 5 minutes. The couscous should be light and fluffy. At the end add 1 tbsp of olive oil. 

In a pan heat up 1 tbsp of olive oil and cook the onions until they are soft, add the mushrooms and let them cook for about 3 minutes until they are gold-brown. Add the tomatoes, olives and pepper. Let them cook for a couple of minutes, stir in the couscous and remove from heat. Add the chopped fresh parsley and basil leaves, spice with salt and pepper. Try if it's well-flavoured.

Preheat the oven (180°C). Trim the ends of the zucchinis and slice them lengthwise. With a spoon scoop out the pulp and fill the zucchini halves with the couscous-vegetable mix. Sprinkle with crumbles of feta cheese and put the zucchinis in the oven. Bake the zucchinis for about 30 minutes until they are tender, if the cheese gets too brown, cover it with a foil.

 At the end decorate your zucchinis with the remaining basil and parsley. 

Enjoy!