Zucchini Boat Bruschetta is a delightful twist on the classic bruschetta, using zucchini as the base instead of bread. This dish is not only delicious but also a great way to incorporate more vegetables into your diet.
Our guest for “Cooking with Milwaukee Community Leaders” is Ellen Friebert Schupper. Ellen is the Executive Director of ABCD – After Breast Cancer Diagnosis. Ellen shows us how she adapts a recipe for Zucchini Boat Bruschetta from Hello Fresh.
You can also listen to the podcast version of this interview and cooking episode –
Zucchini Boat Bruschetta with Couscous & Mozzarella
These boats contain savory Israeli couscous, tomatoes, Italian seasoning, and garlic. They’re topped with melted mozzarella and a drizzle of balsamic glaze. This version is both hearty and flavorful, perfect for a satisfying meal. This recipe is a great meatless choice with lots of flavor.
Classic Zucchini Boat Bruschetta
These boats are filled with tomatoes, garlic, basil, and olive oil for a more traditional take. They are then topped with mozzarella and a sprinkle of Parmesan. This version highlights the fresh, vibrant flavors of classic bruschetta.
The recipe offers a twist on the traditional bruschetta, making it a fun and healthy choice for any meal.
What is Israeli Couscous?
Israeli couscous—also known as ptitim, giant couscous, and pearl couscous—is often thought of as a whole grain. It’s pasta, made of semolina flour and water. Prime Minister David Ben-Gurion developed it in the 1950s. He created it as a way to feed the influx of immigrants to Israel.
Special Guest Taster Gabriel for Zucchini Boat Bruschetta
Gabriel joined us to taste his mom’s Zucchini Boats Bruschetta and for some reason, the laughter started.
Awesome Annie’s Italian Seasoning- https://awesomeannies.com/
Zucchini Boat Bruschetta
Materials
- 4 Zucchini cut in half, seeds scooped out
- 11 tsp Olive Oil
- 2 tbsp Italian Seasoning
- 1.5 cups Israeli Couscous
- 1.5 cups Veggie Stock
- 4 Roma Tomato diced
- 2 cloves garlic minced
- 1 cup Mozzarella Cheese
- ½ cup Parmesan Cheese
- 10 tsp Balsamic Glaze
- 1 tsp Chili Flakes
- Salt & Pepper to taste
Instructions
Instructions (Adapted from “Hello Fresh)
- Adjust the rack to the top position and preheat the oven to 450 degrees.
- Trim and halve zucchini; scoop out seeds and discard.
- Rub each half with a drizzle of olive oil;
- Season with half the Italian Seasoning, salt, and pepper.
- Arrange cut sides down on a baking sheet.
- Roast on top rack until browned and tender, 15-20 minutes.
For the Israeli Couscous
- Heat 1 tsp of olive oil in a medium pot over medium-high heat.
- Add couscous, garlic, half the tomatoes, and Italian Seasoning.
- Cook, stirring, until fragrant, 1-2 minutes.
- Add veggie stock and salt to taste.
- Bring to a simmer, then cover and reduce heat to low.
- Cook for 6-8 minutes, then turn off the heat.
- Season couscous with salt and pepper.
Tomato Topping
- While couscous cooks, in a medium bowl, combine half the Parmesan, remaining tomatoes, 1 tbsp of olive oil, and balsamic glaze to taste (save some couscous for serving)
- Season with salt, pepper, and chili flakes to taste.
Assembly of Zucchini Boast Bruschetta
- Remove zucchini from oven
- Heat broiler to high.
- Flip the zucchini and blot out any excess liquid with paper towels.
- Stuff zucchini with couscous (save the rest for serving).
- Sprinkle with shredded mozzarella.
- Broil until cheese is melted and lightly browned, 2-3 minutes.
- Divide the remaining couscous between plates and top them with stuffed zucchini.
- Top with bruschetta and drizzle with any remaining balsamic glaze to taste.
- Garnish with remaining Parmesan and a pinch of chili flakes if desired and serve.
Video
Notes
Nutrition
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Tasty and easy to make, Great interview with Ellen and Gabriel