Zucchini and Couscous-Stuffed Tomatoes

Prep: 15 minutes; Cook: 24 minutes

You'll need only part of the prepared couscous for this recipe; save the rest to serve as a simple side dish another night. Enjoy these stuffed tomatoes with grilled chicken, lamb, or fish. Or serve two stuffed tomato halves per serving as a meatless main dish.

Yield: 4 servings (serving size: 1 stuffed tomato half)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 133
  • Fat: 1.4g
  • Saturated fat: 0.4g
  • Protein: 5.5g
  • Carbohydrate: 26.5g
  • Fiber: 2.6g
  • Cholesterol: 1mg
  • Iron: 0.8mg
  • Sodium: 572mg
  • Calcium: 47mg


  • 1 (5.8-ounce) package roasted garlic-and-olive oil couscous (such as Near East)
  • Cooking spray
  • 1 cup diced zucchini (1 medium)
  • 1/2 cup chopped onion (1/2 small)
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 large tomatoes (about 1 1/4 pounds)
  • 4 teaspoons grated fresh Parmesan cheese


  1. 1. Preheat oven to 450°.
  2. 2. Prepare couscous mix according to package directions, omitting fat.
  3. 3. While couscous stands, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and onion, and sauté 4 minutes or until tender. Remove from heat, and stir in basil, 1/4 teaspoon salt, and pepper. Fluff couscous with a fork. Stir 3/4 cup couscous into zucchini mixture; reserve remaining couscous for another use.
  4. 4. Cut tomatoes in half crosswise; remove and discard pulp and seeds from tomato halves. Place tomato halves in an 8-inch square baking dish, and sprinkle evenly with remaining 1/4 teaspoon salt. Spoon zucchini mixture evenly into tomato halves. Sprinkle each stuffed tomato half with 1 teaspoon cheese.
  5. 5. Bake at 450° for 15 minutes or until tomatoes are soft and filling is thoroughly heated.
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