Zucchini boats

Zucchini boats

Zucchini boats is a baked zucchini recipe topped with cooked couscous and freshly prepared bruschetta. The feta, Parmesan, garlic and chilly flakes combination makes this a succulent and zingy dish perfect for a summer weeknight dinner.

We just started vegetable gardening this year in our backyard and are in love with the flavors of homegrown organic vegetables. So I used my home grown zucchini for this recipe.A lot of Zucchini boat recipes typically use meat for the stuffing. I promise you that if you try this vegetarian version, you will keep coming back for more.

So basically preparing these zucchini boats watch video is a 4 step process:

  • Prepping and roasting zucchini
  • Making the couscous
  • Making the bruschetta
  • Finally assembling everything and broiling again.

It looks like a lot to do in theory but actually it’s a very simple recipe perfect for a weeknight dinner ready under 30 minutes.

You can use mozzarella cheese instead of feta. I have tried using both and we love it.

I have used the Israeli pearl couscous. While you can use any variety of couscous, I find this best suited for this recipe. A fun fact about couscous is as much as it looks and acts like a grain, it’s actually more of a pasta made with semolina flour from durum wheat, mixed with water.

You can adjust the chilly flakes and pepper as per taste.

While prepping the zucchini you need to scoop the inside. You can make it hollow like an actual boat and save it for use elsewhere. But, we like it with the meaty part and so I just deseed it.

Here is the step wise recipe with ingredients. Let me know how it turned for you in comments.

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Zucchini boats

July 20, 2021
: 2
: Easy


  • • Zucchini -2
  • • Tomatoes-2
  • • Parmesan cheese-1/4cup
  • • Garlic -2 cloves
  • • Israeli Couscous-1/4 cup
  • • Water -1/2 cup
  • • Chilly flakes-1 teaspoon or adjust as per taste
  • • Olive oil -2 tablespoons
  • • Salt-as per taste
  • • Black pepper powder- 1/2 teaspoon
  • • Italian seasoning -1 1/2 teaspoon
  • • Feta cheese-2 tablespoons
  • • Balsamic vinegar-1/2 teaspoon
  • Step 1 1. Preheat oven to 450 degrees Fahrenheit.
  • Step 2 2. Cut the zucchini into half lengthwise. Scoop out the seeds with a fork.
  • Step 3 3. Finely chop the garlic and tomatoes
  • Step 4 4. Prep the zucchini by Spraying / drizzling olive oil, Italian seasoning, salt and pepper.
  • Step 5 5. Place them face down on a baking tray and roast for about 12 minutes
  • Step 6 6. While the zucchini bakes, prepare the couscous and bruschetta.
  • Step 7 7. Heat oil in a pan and add half of the garlic and tomatoes and sauté.
  • Step 8 8. Add Italian seasoning, couscous, salt and water. Every cup of couscous needs double the amount of water
  • Step 9 9. Cover and cook couscous approximately 10 minutes. If you cook for about 8 minutes it will be slightly chewy, the al dente kind. I like to cook it completely till couscous is tender, so I do 10 minutes.
  • Step 10 10. For the bruschetta, take a mixing bowl and add the tomatoes and Parmesan cheese.
  • Step 11 11. Add chilli flakes, balsamic vinegar, spoonful of olive oil, salt and pepper and stir.
  • Step 12 12. When the zucchini is ready, top it with couscous, then bruschetta and feta cheese.
  • Step 13 13. Broil on oven for 2 minutes and enjoy.


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