Zucchini Boat Bruschetta
Zucchini Boat Bruschetta are a delightful twist on the classic bruschetta, using zucchini as the base instead of bread.
Yield: 4 people
Calories: 640kcal
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
Israeli couscous is often thought of as a whole grain, but it's actually pasta, made of semolina flour and water.
Nutrition
Serving: 0.5zucchini | Calories: 640kcal | Carbohydrates: 51g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 111mg | Potassium: 530mg | Fiber: 5g | Sugar: 9g | Vitamin A: 420IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 2mg