Zucchini is one of those summer gifts that keeps giving. Once yellow-green squash is in season, and if you have a garden, you most likely will find yourself overwhelmed with your zucchini harvest. Even the grocery stores and farmer’s markets may seem like they have more on their hands and stands than they know what to do with. And the begs the question: What do you do with it? Start by making our stuffed zucchini with couscous and chickpeas.
Recipe for Stuffed Zucchini with Couscous
In late summer, we love light fare, both in ingredients and prep. We can do without heavy food right now and it only comes to the table on rainy days. No, now we love weightless, fresh recipes like our stuffed zucchini with couscous. Completely meatless and still delicious, my my, sometimes there is no messing with perfection!
For this veggie delight, start by procuring a large zucchini, which you will then halve and hollow out. Be sure to save the scraped-out flesh, you’ll need it later. Nothing is thrown away here. Waste not, want not is the absolute credo of this meal. But first: Brush the halved zucchini with a bit of oil. Then season it with salt and pepper. Afterwards, let it bake in the oven for about half an hour.
Meanwhile, you take care of the other ingredients: Chop the tomatoes, drain the chickpeas, and prepare the couscous according to the package directions. In a pan, sauté the zucchini flesh together with the tomatoes and chickpeas. Mix everything together with the couscous. Finally, make a cream by mixingg the yogurt with garlic, lemon juice, and lemon zest together. Finally, fold it into the mixture.
Now the zucchini halves just have to be filled before serving. Once ready, top them with a dollop of yogurt and bring them to the table still warm.
Over here at Scrumdiddlyumptious, we’ve got a real license to grill, as evidenced by our line-up of all-star dishes and sides. If you’re looking for some good eats, look no further than our homemade herb baguettes, asparagus & potato salad, corn ribs recipes.
Stuffed Zucchini with Couscous
Ingredients
- 1 large zucchini
- olive oil
- salt and pepper
- ⅓ cup cherry tomatoes
- 1 cup chickpeas
- ground cumin
- 1 cup couscous
- ½ organic lemon
- 1 garlic clove
- 2 tbsp yogurt
Instructions
- Preheat the oven to 425°F.
- Wash the zucchini and cut it in half lengthwise. Scrape or cut out the flesh and chop it finely.
- Place the zucchini halves on a baking sheet, brush them with some olive oil, and season with salt and pepper. Bake them for 30 minutes.
- Prepare the couscous according to package directions.
- Wash the tomatoes and chop them. Drain the chickpeas.
- Heat olive oil in a pan and sauté the chopped zucchini flesh, tomatoes, and chickpeas for 5 minutes. Season with ground cumin.
- Wash the lemon and zest it. Then juice it.
- Peel and press or grate the garlic. Mix it with the yogurt and lemon zest. Season the dip with salt, pepper, and lemon juice.
- Mix the couscous with everything from the pan. Stir the yogurt and then fill the baked zucchini halves with the mixture. If you so wish, top with an additional dollop of yogurt, and serve immediately.