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Couscous Stuffed Zucchini

with Pesto & Goat Cheese

Cooking time

35 minutes

Servings

2 / 4

Calories

576 /serving

We are slowly getting ready for the warmer weather that spring will bring our way. With that in mind, the test kitchen team has concocted a delicious vegetarian meal suited for brighter days. We are roasting hollowed out zucchini halves in preparation for stuffing them with an ultra tasty combination of fluffy couscous, sautéed peppers, zucchini and pesto. Once the zucchini are stuffed and bursting with delicious goodness, a sprinkling of goat cheese is the final touch. This is a light and flavourful creation worth getting excited about!

We will send you:

  • 1 Bunch of basil
  • 2 Garlic cloves
  • 1 Onion (or shallot)
  • 2 Zucchini
  • 90g Baby peppers
  • 100g Couscous
  • 45ml Basil pesto
  • 1 Roasted red pepper
  • 60g Goat cheese
  • 4g Arrabiata spice blend (garlic, onion, basil, parsley, oregano, thyme, chili (Cayenne pepper), black pepper, sage)
  • You will need:

    Medium pan
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Grand bol résistant à la chaleur
    Total Fat
    31 g
    Saturated Fat
    8 g
    Sodium
    196 mg
    Total Carbs
    58 g
    Sugars
    9 g
    Protein
    17 g
    Fibres
    7 g
    Preparation
    a picture
    Mise en place
    Preheat the oven to 450°F. Bring 1 cup of salted water to a boil (double for 4 portions). Cut the zucchini in half lengthwise. With a spoon, carefully scoop out the flesh from the centre of each zucchini half; roughly chop the flesh. Core and thinly slice the baby bell peppers. Small dice the roasted peppers. Peel, halve and small dice the onion. Mince the garlic; combine with the onion. Pick the basil leaves off the stems.
    a picture
    Roast the zucchini
    Lay out the zucchini halves cut-sides up on a lined sheet pan, season with S&P. Bake in the oven, 6 to 8 minutes, until the zucchini have started to soften.
    a picture
    Cook the couscous
    While the zucchini roast, in a large heatproof bowl, combine the couscous with the boiling water. Put a plate on top of the bowl to cover and let sit for 10 minutes. Fluff the cooked couscous with a fork and set aside in a warm spot.
    a picture
    Cook the vegetables
    In a medium pan, heat a drizzle of olive oil on medium. Add the onions and garlic. Cook, stirring frequently, 1 to 2 minutes, until the onions are translucent. Add the chopped zucchini; season with the spice blend and S&P. Cook, stirring occasionally, 2 to 3 minutes, until the vegetables are tender. Add the baby bell peppers and cook, 1 to 2 minutes, until beginning to soften.
    a picture
    Finish the filling
    To the pan of vegetables, add the roasted red peppers, pesto and couscous. Cook, stirring frequently, 1 to 2 minutes, until thoroughly combined; season with S&P to taste. Divide the filling between the partially roasted zucchini and top with the goat cheese.
    a picture
    Finish & serve
    Bake the zucchini in the oven, 6 to 8 minutes, until the cheese begins to melt. Divide the stuffed zucchini between your plates. Garnish with the basil (roughly chop before adding). Bon appétit!