Caprese Stuffed Zucchini
Ingredients
The zucchini
-
3
medium
zucchini
-
for brushing
olive oil
-
to taste
salt
-
to taste
pepper
The filling
-
½
cup
vegetable broth
-
½
cup
dry couscous
-
1
large clove
garlic, minced
-
1
cup
halved cherry tomatoes
-
½
cup
chopped fresh basil, divided
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
-
¾ to 1
cup
shredded mozzarella cheese
-
for drizzling
balsamic glaze
Instructions
- Preheat the oven to 400ºF.
- Slice the zucchini in half lengthwise and hollow out the centers.
- Brush the zucchini with olive oil and sprinkle with salt and pepper.
- Bake the zucchini for about 20 to 22 minutes until tender.
- In a saucepan, bring the broth to a boil, then stir in the couscous and let it sit covered for 5 minutes.
- Fluff the couscous and let it cool for 5 minutes in a bowl.
- Mix in the garlic, tomatoes, ¼ cup of basil, olive oil, salt, and pepper.
- Scoop the filling into the baked zucchini and top with mozzarella.
- Broil for 3 to 5 minutes until the cheese is melted.
- Garnish with the remaining basil and drizzle with balsamic glaze.
Nutrition Facts (estimated)
Servings
6
Calories
140
Total fat
6g
Total carbohydrates
16g
Total protein
7g
Sodium
100mg
Cholesterol
11mg
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