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

Name: Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing
Yield: 6 servings (serving size: 2 stuffed zucchini halves)
Ingredients: 2 (15 x 6 1/2 x 3/8-inch) cedar grilling planks; 2 ¼ cups organic vegetable broth; ½ cup chopped shallots (about 1 large); 1 (10-ounce) package frozen chopped spinach, thawed and drained; ¾ cup uncooked couscous; ½ cup (2 ounces) diced feta cheese; ¼ cup chopped fresh mint; 2 teaspoons grated lemon rind; 3 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; ¼ teaspoon freshly ground black pepper; 6 medium zucchini (about 2 pounds); ½ teaspoon kosher salt

2 Ratings
2 Reviews

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.

By Dina Guillen

Recipe by Cooking Light August 2010

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Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary test

Yield:

6 servings (serving size: 2 stuffed zucchini halves)

Nutrition Info

Directions

Step 1
Soak planks in water 1 hour; drain.

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Step 2
Preheat grill to medium-high heat.
Step 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).
Step 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.
Step 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.

Nutrition Facts

Per Serving:

192 calories; fat 5.8g; saturated fat 2.4g; mono fat 2.3g; poly fat 0.7g; protein 8.7g; carbohydrates 28.7g; fiber 4.5g; cholesterol 11mg; iron 2mg; sodium 564mg; calcium 172mg.

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KateInVT

07/20/2010

Disclaimer: I did not have planks, so I used a grill pan. Also, I refuse to use frozen spinach when I can help it, so I used beautiful fresh baby spinach. I found this dish barely-edible and my significant other (who is a self-proclaimed human garbage disposal) couldn't even finish his. Totally underseasoned and bland and the zucchini took FOREVER to cook through on a grill pan. I can't imagine it being that different on a grill, though I could be wrong. Waste of good farm-fresh zucchini =(

themetz4

07/13/2010

Made for a weeknight dinner with friends; served with chicken. Did not use spinach; substituted diced red pepper for some color. Lost some of the couscous mixture on the grill. Watch the zucchini, I burned several on the bottom. A great way to use those large garden zucchini!

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

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing

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

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing