Couscous Stuffed Zucchini

Today is the first day of fall and the last official bit of summer, signaled by 12 hours of sunlight followed by 12 hours of night.

So I figured it was time to pull the remaining summer squash out of the refrigerator and do something with it.

I searched my new cookbooks, Chez Pannise and How to Eat Everything Vegetarian, and decided to do a take on Mark Bittman's tomatoes stuffed with rice. Here is Couscous Stuffed Zucchini.

Stuffed zucchini messy - and delicious - straight from the oven

Couscous Stuffed Zucchini

4-5 zucchini, round and straight

1 cup cooked couscous

1 medium tomato

2 garlic cloves, finely chopped or minced

1 tsp cumin

1 tsp coriander

1 Tbsp balsamic vinegar

1/2 Tbsp olive oil

salt and pepper

olive oil to drizzle

1. Make couscous according to package instructions.


2. Preheat oven to 450 degrees F. Put a piece of parchment paper on a cooking sheet.


3. Cut the edges of the zucchini and slice lengthwise. Scoop or slice out the seeds and pulpy middle.





4. Scoop out the firmer middle of the zucchini, leaving about 1/4 inch to the skin. Put the pulp of 2-3 zucchini in a bowl, and discard the rest.


5. Add the rest of the ingredients to the bowl and mix thoroughly.


6. Fill one half of each zucchini with the mixture and heap it up about one inch. Place it on the cooking sheet and top with the other half.


7. Once all zucchini are on the sheet, drizzle with olive oil and sprinkle with salt and pepper.


8. Cook for 30-40 minutes until the zucchini is tender and starts to shrivel. The inside will be hot and can be tested by quickly inserting a metal knife or skewer. If it comes out warm, then the contents are hot.

Twilight Earth has some amazing fall pictures. They definitely put a smile on my face.