My husband actually picked this recipe to support my healthy eating. Poor thing, the next morning, I found an empty leftover take out pizza box. But, I loved it. The original recipe came from Cooking Light’s Way to Cook Grilling cookbook. I changed it up quite a bit. I grilled and then stuffed the zucchini. It suggested stuffing and then grilling. I added bacon and flavored olive oil. Personally, I think you would get much better flavor out of the shallots and spinach if they were sauteed and then you added the broth.
While it really was quite filling and satisfying as a main dish, I think next time, I would serve one as a side dish to a chicken breast with Chimichurri or a lemon-basil chicken breast. You could also chop up the zucchini and mix it in with the cous cous, but then use a larger skillet. I would still salt and grill it because the flavor of the zucchini alone was amazing.
I just can’t decide what to take to Yahoo Shine Supper club this month. So, I’ll take this one over with my beets.