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Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing

Photo: John Autry; Styling: Mindi Shapiro
Yield 6 servings (serving size: 2 stuffed zucchini halves)
Cedar planks lend this dish a pleasant smokiness. If you don't have planks, cook the zucchini halves directly on the grill. Use zucchini with some heft; if it's too thin, it may get too soft.

Ingredients

  • 2 (15 x 6 1/2 x 3/8-inch) cedar grilling planks
  • 2 1/4 cups organic vegetable broth
  • 1/2 cup chopped shallots (about 1 large)
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 3/4 cup uncooked couscous
  • 1/2 cup (2 ounces) diced feta cheese
  • 1/4 cup chopped fresh mint
  • 2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 6 medium zucchini (about 2 pounds)
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 192
  • fat 5.8 g
  • satfat 2.4 g
  • monofat 2.3 g
  • polyfat 0.7 g
  • protein 8.7 g
  • carbohydrate 28.7 g
  • fiber 4.5 g
  • cholesterol 11 mg
  • iron 2 mg
  • sodium 564 mg
  • calcium 172 mg

How to Make It

  1. Soak planks in water 1 hour; drain.

  2. Preheat grill to medium-high heat.

  3. Place broth in a large skillet over medium-high heat; bring to a boil. Add shallots and spinach; cook 5 minutes. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in cheese and next 5 ingredients (through pepper).

  4. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Sprinkle salt evenly over zucchini. Spoon about 2/3 cup stuffing into each zucchini half.

  5. Place planks on grill rack; grill 3 minutes or until lightly charred. Turn planks over; place zucchini on charred sides of planks. Cover; grill 12 minutes or until tender.