Couscous and Feta Stuffed Zucchini Boats

Couscous and Feta Stuffed Zucchini Boats offer a delightful meal with a blend of fresh zucchini and savory feta cheese. The combination of couscous and the zesty flavors of sun-dried tomatoes and herbs creates a flavorful dish that is both easy to make and enjoyable to eat. Ideal for a light lunch or dinner, this recipe is a wonderful way to add more vegetables to any meal. The contrasting textures of the tender zucchini and the rich filling make this dish an appealing choice for any occasion.

Ingredients

• 4 medium zucchinis
• 1/2 cup couscous
• 1 cup water
• 1/2 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center.
3. Bring 1 cup of water to a boil in a small pot, add the couscous, cover, and remove from heat. Let it sit for about 5 minutes to absorb the water, then fluff with a fork.
4. In a bowl, combine the cooked couscous, crumbled feta cheese, chopped sun-dried tomatoes, minced garlic, dried oregano, and dried basil.
5. Stuff each zucchini half with the couscous mixture and place them on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes until the zucchinis are tender and the filling is heated through.

Keywords: Healthy, Easy, Quick, Main Course

Spice Rack: Dried Oregano, Dried Basil

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