Sometimes I just want something more than steamed zucchini or fried zucchini. Sometimes I want zucchini to be just a touch more exciting than, well, zucchini.
I'd seen numerous recipes for stuffed zucchini, but none struck my fancy. So I made one up. It's not quite perfect, but it's better than plain zucchini.
1 cup couscous
1 cup vegetable broth
2-4 zucchini, sliced lengthwise, seeds scooped out
1/2 medium green bell pepper
1/4 cup mushrooms (your choice)
1 3.5 oz container crumbled feta cheese
1/3 cup chopped onion
3 Tbls. white wine (I used Riesling)
salt and pepper
Preheat oven to 375.
Heat broth in microwave until hot, about 1:30 minutes. Add to couscous and stir. Set aside.
Spray nonstick skillet with oil. Saute onions, peppers, and mushrooms until onions are clear, adding wine halfway through the sauteeing, reducing until almost gone. Add vegetable mixture and feta cheese to couscous and stir.
Stuff mixture into zucchini, pressing down lightly to compress filling. Place zucchini in a lasagna pan. Pour water into the pan until it's about 1/3-inch from the bottom (not the top!). Bake, covered with foil (or lid) 40 minutes. Take foil/lid off and cook 10-15 more minutes to brown the top. Or if you like your zucchini a bit more roasted, eliminate the water, spray the pan bottom with oil, and broil the entire thing for 15 minutes.