Thursday, May 30, 2013

Stuffed Zucchini with couscous

I’ve been super busy this week so I’m just posting a quick vegetarian recipe today that will revolutionize your dinner.
This is a great vegetarian meal that you can easily make in 15 minutes (of preparation) + 35 minutes in the oven.
This stuffed zucchini will satisfy your hunger and keep you full longer, thanks to the couscous.

Stuffed Zucchini
4 zucchinis cut in half (center removed with a spoon)
1 cup Couscous
½ cup Shredded Mozzarella cheese
2 tablespoons Sour cream
A handful of Parsley
Zucchini center
Panko on top

For the couscous:
The Couscous was made with sautéed onion and garlic in olive oil, and salt, pepper and parsley to taste – you can either add water or dry white wine to cook the couscous. If you use 1 cup couscous, use 2 cups liquid. That’s the ratio, always double the amount of couscous. Turn off the heat and leave the lid on for about 5 minutes and it should be ready. The couscous will absorb all the liquid and get fluffy.
For the zucchinis:
To stuff the zucchinis, just combine all ingredients in a bowl and spoon the mix into the zucchini half. Top them with panko and bake at 375F for 30 min and 5 more min on the broiler to get that delicious golden crust. Yum!

What do you do with the leftover mixture?
If you have any leftover stuffing you can use them to make corn cakes.
Add 1 can of corn, 2 eggs and ½ cup flour and 1 teaspoon baking powder. Fry them in a little olive oil and you have another great vegetarian meal in about 10 minutes.
You should also try zucchini on pizza - just slice it thinly lengthwise and use as a pizza topping along with mozzarella, tomatoes, black Kalamata olives, etc… and a drizzle of olive oil.