- 4 zucchini
- 4 cloves garlic
- 4 Roma Tomatoes
- 1 1/2 cups Israeli Couscous
- 2 tablespoons Italian seasoning
- 2 tablespoons veggie stock concentrate
- 10 teaspoons balsamic glaze
- 1 teaspoon chili flakes
- 1 1/2 cups Mozzarella cheese
- 1/2 cup Parmesan cheese
- 4 tablespoons olive oil
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.
Trim and halve zucchini; scoop out and discard seeds with a spoon. Rub each half all over with a drizzle of olive oil; season with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Arrange cut sides down on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.
Meanwhile, mince or grate garlic. Finely dice tomatoes.
Heat a drizzle of olive oil in a medium pot over medium-high heat. Add couscous, garlic, half the tomatoes, and remaining Italian Seasoning. Cook, stirring, until fragrant, 1-2 minutes.
Add 4 cups of water, stock concentrate, and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cover and cook until couscous is tender, 6-8 minutes. Turn off heat. Drain any excess water from pot, if necessary.
Meanwhile, in a medium bowl, combine remaining tomatoes, half the Parmesan (save the rest for serving), a large drizzle of olive oil, and balsamic glaze to taste. Season with salt, pepper, and a pinch of chili flakes to taste.
Season couscous with salt and pepper. Remove zucchini from oven and heat broiler to high. Flip zucchini and stuff with as much couscous as will fit. Sprinkle with mozzarella. Return to top rack and broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.
Divide remaining couscous between plates and top with stuffed zucchini. Top with bruschetta and drizzle with any remaining balsamic glaze to taste. Garnish with remaining Parmesan. Sprinkle with a pinch of chili flakes if desired and serve.
Megan and Kelli 