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Zesty Stuffed Zucchini with Couscous & Feta is a delightful recipe that embodies freshness, nutrition, and culinary creativity. This dish is not only visually appealing but also a fantastic option for those looking for a vegetarian-friendly meal that doesn't compromise on flavor. Zucchini, the star of the show, acts as a versatile vessel, holding a delicious mixture of couscous, feta cheese, and aromatic herbs, making it an inviting addition to any dinner table. Whether you're preparing a cozy family meal or impressing guests, this stuffed zucchini dish is sure to please and satisfy.

Stuffed Zucchini with Couscous and Feta

Discover the deliciousness of Zesty Stuffed Zucchini with Couscous & Feta, a flavorful vegetarian dish that's as nutritious as it is visually appealing. This recipe features fresh zucchini filled with a delightful mix of fluffy couscous, creamy feta, and aromatic herbs, making it perfect for any occasion. Whether enjoyed as a hearty main course or a savory side dish, this vibrant meal offers a satisfying combination of tastes and textures that everyone will love.
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Ingredients
  

4 medium zucchinis

1 cup couscous

1 1/4 cups vegetable broth

1 cup cherry tomatoes, halved

1/2 cup crumbled feta cheese

1 small red onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 teaspoon dried oregano

1 teaspoon olive oil

Salt and pepper to taste

Optional: 1/4 teaspoon red pepper flakes for added heat

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it is hot and ready for baking.

    Prepare the Zucchini: Take the zucchinis and slice them in half lengthwise. Using a small spoon, gently scoop out the seeds, creating a hollow space for the stuffing. Drizzle a little olive oil inside each hollow, then season with salt and pepper. Arrange the prepared zucchini halves, cut-side up, in a baking dish.

      Cook the Couscous: In a medium saucepan, bring 1 1/4 cups of vegetable broth to a rolling boil. Once boiling, remove the saucepan from heat and stir in the couscous. Cover it with a lid and allow it to sit for about 5 minutes. Afterward, fluff the couscous with a fork to separate the grains.

        Sauté the Aromatics: Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the finely chopped red onion and sauté for approximately 3-4 minutes, or until the onion turns translucent. Stir in the minced garlic and cook for an additional minute until the garlic is fragrant.

          Mix the Filling: In a large mixing bowl, combine the fluffy couscous, sautéed onion and garlic, halved cherry tomatoes, crumbled feta cheese, fresh parsley, dried oregano, and the optional red pepper flakes for a spicy kick. Gently mix all the ingredients together until they are well combined. Taste and adjust seasoning with salt and pepper.

            Stuff the Zucchini: Take the couscous mixture and generously spoon it into each hollowed zucchini half, pressing down lightly to pack it in without overflowing.

              Bake: Cover the baking dish with aluminum foil to trap moisture, and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for another 10 minutes, or until the zucchinis are tender and the tops have turned lightly golden.

                Garnish & Serve: Once out of the oven, allow the stuffed zucchinis to cool slightly. If desired, sprinkle with additional fresh parsley for a pop of color and flavor. Serve warm as an enticing main dish or a fulfilling side to your meal.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4