Zucchini Stuffed with Couscous and Feta

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Zucchini stuffed with couscous and feta topped with herbs and spices
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There’s something incredibly satisfying about stuffed vegetables, and these Zucchini Rellenos de Cuscús y Feta are no exception. This dish is light yet hearty, perfect for a quick weeknight dinner or a delightful lunch. The combination of fluffy couscous, salty feta, and juicy tomatoes create a beautiful medley of flavors that pairs wonderfully with the mildness of the zucchini. Plus, it’s a great way to sneak in some veggies while enjoying a delicious and filling meal.

As summer brings an abundance of zucchini, this recipe becomes a go-to in many kitchens. The best part? These can be prepped in advance, allowing for a convenient and quick bake when hunger strikes.

Why You’ll Love This Recipe

  • Simple to prepare using minimal ingredients.
  • Healthy and packed with flavor, making it a wholesome meal.
  • Versatile—perfect as a hearty side dish or a light main course.
  • Quick to bake—ready in just around 25 minutes.
  • Great way to use seasonal vegetables.

Ingredients

  • 3 medium zucchinis
  • 120 g (about 3/4 cup) couscous
  • 200 ml (about ¾ cup) vegetable broth
  • 150 g (about 1 cup) cherry tomatoes, halved
  • 100 g (about 3.5 oz) feta cheese, crumbled
  • 1 small onion, finely chopped
  • 1 tablespoon (15 ml) olive oil
  • Fresh or dried basil, to taste
  • Salt and pepper, to taste

Ingredient Notes

Couscous is incredibly quick to prepare and has a nice texture that complements the zucchini. Feta adds a tangy creaminess to the filling, but you could also substitute goat cheese or mozzarella based on your preference. Fresh basil elevates the dish with its aromatic notes, though dried basil can work in a pinch.

Kitchen Tools Needed

  • Oven
  • Baking dish
  • Mixing bowl
  • Spoon for hollowing zucchini
  • Knife and cutting board

Step-by-Step Instructions

  1. Preheat your oven to 190°C (375°F).
  2. Place the couscous in a bowl and pour the hot vegetable broth over it. Cover and let it sit for about 5-10 minutes until the liquid is absorbed and the couscous is fluffy.
  3. While the couscous is soaking, cut the zucchinis in half lengthwise. Use a spoon to gently hollow out the centers, making space for the filling.
  4. Chop the onion and halve the cherry tomatoes.
  5. In a large mixing bowl, combine the hydrated couscous, chopped onion, cherry tomatoes, crumbled feta, and basil. Season with salt and pepper to your liking.
  6. Fill the hollowed zucchini halves with the couscous mixture, pressing down gently to pack the filling.
  7. Arrange the stuffed zucchinis in a baking dish and drizzle with olive oil.
  8. Bake in the preheated oven for about 25 minutes, or until the zucchinis are tender and the tops are slightly golden.

Pro Tips

  • If you want a bit of crunch, consider adding some chopped nuts like pine nuts or almonds to the filling.
  • To avoid mushy zucchinis, don’t overcook them; they should remain slightly firm for the best texture.
  • For added flavor, sprinkle some dried oregano or thyme into the filling mix.

Common Mistakes

  • Not preheating the oven properly can prevent even cooking.
  • Overcooking the zucchinis will lead to a mushy texture; they should still hold their shape after baking.
  • Forgetting to season the filling can result in a bland dish. Always taste and adjust salt and pepper to your preference.

Variations

  • Add some cooked ground meat or chickpeas to the filling for added protein.
  • Spice it up by incorporating some chopped jalapeños or red pepper flakes for heat.
  • Substitute quinoa for couscous if you prefer a gluten-free option.
  • Experiment with different cheese types, like ricotta or mozzarella, for unique flavors.

Serving Suggestions

These zucchini boats can be served warm right out of the oven. They make a lovely main dish alongside a simple green salad or can be enjoyed cold as a tasty lunch option.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating Tips

Reheat in the oven at a low temperature or in the microwave until heated through, ensuring they don’t dry out.

Nutrition Estimate

Approximate nutrition per serving (based on 4 servings):

  • Calories: 240
  • Protein: 8 g
  • Carbs: 30 g
  • Fat: 10 g

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Cuisine: Mediterranean
  • Course: Main Dish
  • Calories: Approx. 240 per serving

Frequently Asked Questions

  1. Can I make these ahead of time?
    Yes, you can prepare the filling a day in advance and stuff the zucchinis right before baking.

  2. What can I serve these with?
    They pair well with a fresh salad or some crusty bread for a delicious meal.

  3. Can I freeze these?
    It’s best to freeze them before baking. Thaw in the refrigerator, then bake as directed.

  4. What if I don’t like zucchini?
    You can use bell peppers or eggplants instead for a similar stuffed effect.

This easy and versatile dish is sure to become a favorite in your household, bringing seasonal produce to the forefront of your meals. Give it a try, and enjoy the bright flavors and comforting textures!

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