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

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Photo: John Autry; Styling: Mindi Shapiro
Yield:
6 servings (serving size: 2 stuffed zucchini halves)
Dina Guillen
August 2010
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 192
  • Fat 5.8g
  • Satfat 2.4g
  • Monofat 2.3g
  • Polyfat 0.7g
  • Protein 8.7g
  • Carbohydrate 28.7g
  • Fiber 4.5g
  • Cholesterol 11mg
  • Iron 2mg
  • Sodium 564mg
  • Calcium 172mg

How to Make It

Step 1

Soak planks in water 1 hour; drain.

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.

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