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