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Photo: John Autry; Styling: Mindi Shapiro Photo by: Photo: John Autry; Styling: Mindi Shapiro

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

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.

Cooking Light AUGUST 2010

  • Yield: 6 servings (serving size: 2 stuffed zucchini halves)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 192
  • Fat: 5.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.7g
  • Carbohydrate: 28.7g
  • Fiber: 4.5g
  • Cholesterol: 11mg
  • Iron: 2mg
  • Sodium: 564mg
  • Calcium: 172mg
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Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing Recipe

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