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Stuffed zucchini is a culinary delight that has captured the hearts of home cooks and gourmet chefs alike. This versatile dish not only showcases the delicate flavor of fresh zucchini but also serves as a canvas for a variety of fillings, making it an adaptable choice for different dietary preferences. At the heart of our recipe for Zesty Stuffed Zucchini with Couscous and Feta lies a medley of fresh ingredients, including vibrant cherry tomatoes and tangy feta cheese, which not only enhance the dish's flavor profile but also contribute to its eye-catching presentation.

Stuffed Zucchini with Couscous and Feta

Discover the vibrant and delicious Zesty Stuffed Zucchini with Couscous and Feta! This adaptable dish features fresh zucchini as its star, filled with a savory mixture of couscous, feta, cherry tomatoes, and aromatic herbs. Perfect for any occasion, it comes together quickly and is sure to impress with its colorful presentation. Packed with nutrients and flavor, this recipe is a wonderful way to incorporate more veggies into your meals. Whether it's a casual family dinner or a gathering with friends, this stuffed zucchini will be a hit!
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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 heat

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Slice the zucchinis in half lengthwise and scoop out the seeds gently with a spoon, creating a hollow cavity for the stuffing. Lightly brush the insides with olive oil and season with salt and pepper. Place them cut-side up on a baking dish.

      Cook the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Once boiling, remove it from the heat and stir in the couscous. Cover and let it sit for about 5 minutes until the couscous absorbs the broth and fluffs up with a fork.

        Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.

          Mix the Filling: In a large bowl, combine the cooked couscous, sautéed onion and garlic, halved cherry tomatoes, crumbled feta cheese, fresh parsley, dried oregano, and red pepper flakes if using. Stir to combine well. Season with salt and pepper to taste.

            Stuff the Zucchini: Spoon the couscous mixture generously into each zucchini half, pressing gently to pack it in.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchinis are tender and the tops are slightly golden.

                Garnish & Serve: Remove from the oven, let them cool slightly, and garnish with extra fresh parsley if desired. Serve warm as a delightful main dish or a hearty side.

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