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Couscous-Stuffed Zucchini

with Roasted Red Peppers & Goat Cheese

Cooking time

35 minutes

Servings

2/4

Calories

500 /serving

This vegetarian dish will be a ray of sunshine in your December evening. Zucchini halves are hollowed out and stuffed with a mixture of fluffy couscous, sautéed peppers, pesto and zucchini meat. Once the zucchini are stuffed and bursting with delicious goodness, a sprinkling of goat cheese is the final touch for a hint of creamy tartness. This is a light and flavourful creation.

We will send you:

  • 1 Bunch of basil
  • 2 Garlic cloves
  • 1 Onion (or shallot)
  • 3 Zucchini
  • 140g Multicoloured baby peppers
  • 100g Couscous
  • 45ml Basil pesto
  • 1 Roasted red pepper
  • 60g Goat cheese
  • 7.5g Stuffed zucchini spice blend (garlic, onion, basil, parsley, oregano, thyme, cayenne pepper, black pepper, sage, kosher salt)

Contains: Milk, Cashews, Pine nuts, Wheat

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Large heatproof bowl
Small pot (or kettle)
Total Fat
21 g
Saturated Fat
6 g
Sodium
670 mg
Total Carbs
62 g
Sugars
9 g
Protein
19 g
Fibres
10 g
Preparation
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Mise en place
Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup 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 peppers. Small-dice the roasted pepper. Peel, halve and small-dice the onion. Mince the garlic; combine with the onion. Pick the basil leaves off the stems.
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Roast the zucchini
Lay out the zucchini halves cut-sides up on a lined sheet pan; season with ⅓ of the spice blend and S&P. Bake in the oven, 6 to 8 minutes, until the zucchini have started to soften.
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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; season with ½ the remaining spice blend and S&P to taste.
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Cook the vegetables
While the couscous cooks, 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 remaining spice blend and S&P. Cook, stirring occasionally, 2 to 3 minutes, until the vegetables are tender. Add the baby peppers and cook, 1 to 2 minutes, until beginning to soften.
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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.
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Bake the zucchini & 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!