Tag Archive: stuffed zucchini

Plank Grilled Zucchini Boats with Cous Cous

From MiddleSister:

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.

Zucchini Boats

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.

Zucchini Boats

One last zucchini meal.  I really do like the things I have come up with this year.  This one is very tasty and it is an adaptation (very far removed).

Zucchini Boats

  • 2 Hatch green chiles, or 1 small can chopped green chiles
  • 2 cups corn kernels
  • 1 cup chopped red onion
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 4 medium zucchini squash
  • 1 cup cooked Israeli couscous
  • 4 ounces Colby-Jack cheese, shredded (about 1 cup packed, plus a little extra for sprinkling on top of tomatoes)

Wash and dry the chiles and leave the stems on, use a knife and slit about a 1” verticle slit near the stem, and place them on a grill, the broiler or over the open flame on your gas stove.   I prefer the gas grill outside when the weather permits. (In El Paso that is almost always!)  Turn them until they are charred on all sides.  Once they are blackened all over, put them in a bowl or pan and cover tightly with plastic wrap, a plastic bag or even foil.  You want them to steam completely.  They need to be cool enough to handle.  With the back of a paring knife slip the charred skin away by sliding the knife down the chile.  Remove as much of the blackened skin as possible.  A little char adds to the smoky flavor of the chile.  DO NOT RINSE THE CHILES when preparing them for sauces, enchiladas, pico de gallo or casseroles/stews, unless instructed in a recipe. Dice the chiles into ¼” dice.

Add corn and onion to a non-stick pan and cook for 10 minutes, half way through, stir mixture and then sprinkle with minced garlic. Add corn mixture to chopped chiles; stir in oregano, oil, lime juice, salt, cumin, and black pepper.

Cut the zucchini in half and scoop out the inside; set aside.

Cook the couscous according to the package instructions. Remove from heat; fluff with a fork. Add to corn mixture; toss well.  Add the cheese to the mixture and carefully combine all ingredients.

Preheat oven to 350°.

Spoon corn mixture evenly among each zucchini boat. Place in a baking dish.  Add about ¼ cup water to steam the squash.  Bake at 350° for 30 minutes. Remove from oven. Preheat broiler and sprinkle a little cheese on each zucchini. Broil 1 1/2 minutes or until cheese melts/browns. Serve immediately.

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