I love using food to display food. Therefore, I love zucchini boats. No need to get dishes out. Once these cool off, you can shovel them right in. Exactly my kind of food. You could really fill these “boats” with anything but I used a tomato and couscous mixture. The addition of a grain in the filling helps add nutritional variety so that I’m not simply scarfing down vegetables. Yes, it’s possible to scarf down vegetables. If you spend enough time around vegans and vegetarians you will witness the ability to devour broccoli like it’s a chocolate raspberry cupcake covered with brownie bits and drizzled with caramel. Yes, broccoli. It’s what’s for dinner and dessert.
- 2 medium-sized zucchini
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup diced red onion
- 1/4 cup finely chopped tomatoes
- 1/4 cup finely chopped carrots
- 1/3 cup whole wheat couscous (prepared according to package)
- Salt and pepper, to taste
1. Preheat the oven to 375 degrees.
2. Cut each zucchini in half lengthwise and trim off the stem.
3. Scrape out the insides of the zucchini using a melon baller or a teaspoon. Set the insides aside. On the opposite side of the zucchini half, slice a little skin off lengthwise so that your boat is less likely to tip over. We don’t want any
passengers couscous to end up in the Atlantic pan filled with water.
4. Heat the oil over medium high heat and add the garlic and onion. Saute for 5 minutes.
5. Add the chopped tomatoes, carrots and zucchini insides and cook another 5 minutes.
6. Add the prepared couscous to the sauteed mixture and season with salt and pepper.
7. Allow the mixture to cool for 5-10 minutes.
8. Fill each hollowed out zucchini half with 1/4 of the sauteed mixture.
9. Place the zucchini halves in a shallow pan filled with 1/4 inch water.
10. Bake in the oven for 40 minutes.
Yields 4 servings
Adapted from: Annies-Eats