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.