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.
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
How to Make It
Soak planks in water 1 hour; drain.
Preheat grill to medium-high heat.
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).
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.
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.