Rating: 2.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Dina Guillen
Recipe by Cooking Light August 2010

Gallery

John Autry; Styling: Mindi Shapiro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Soak planks in water 1 hour; drain.

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  • 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.

Nutrition Facts

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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