Use some of your garden zucchini in this tasty recipe for Chicken & Couscous Zucchini Boats! Healthy & filling, it’s sure to be a hit for the whole family!
Believe it or not, but zucchini season is still going strong at my household. Each day we go out to the garden there is 3 or 4 more ready to be eaten. Seriously, I think someone has been putting miracle grow on them each night. Luckily my neighbors and coworkers have been kind enough to take some off our hands, as we can only eat so much! One thing I love about zucchini is it is so versatile. You can grill it, saute it, or bake with it. To keep me from getting bored of it, I have been trying new zucchini recipes and ways to eat this tasty summer squash.
One way I hadn’t tried in a while was baking it (no-not in zucchini bread, which I have had more frequently). I’m talking about zucchini boats! This is such a fun way to eat zucchini! So today I’m sharing my new recipe of Chicken and Cous Cous Zucchini Boats. They are so delicious and will fill you up for sure! Plus, enjoy these knowing you are eating a meal packed with nutrition!
This recipe is a great way to use those huge zucchini that grew a little too big, but you can use smaller regular sized zucchini just as well (just make sure there will be room for the filling to fit inside!). The ones I used were medium sized…starting to get large. Basically, use what your garden gave you!
First, wash your zucchini under cool running water, removing any dirt or other debris. Next, cut the ends off of the zucchini, then slice it length wise. Scoop out the insides, making a boat. Place the shells on a baking sheet and cover with tin foil. Bake for 20 minutes at 375 degrees Fahrenheit.
This next part is what I love about this recipe: you can double time! While the zucchini shells are baking you whip up the chicken and couscous stuffing! In a large skillet, add olive oil, onion and garlic and cook for about 4 minutes, stirring frequently. Add in the chicken, paprika and cumin and cook for 5 more minutes, or until the chicken is no longer pink.
Stir in couscous, water and lemon juice and bring to a boil. Remove from the heat and let sit for 5 minutes, covered. Once the couscous is cooked and fluffy, stir in some garden fresh cherry tomatoes.
Take the zucchini shells out of the oven and stuff them with the couscous mixture. Sprinkle with parmesan cheese and place back in the oven to bake for an additional 20 minutes (or more depending on how thick your zucchini is). I only had a Colby jack/cheddar cheese mix in the fridge so that is what I used, but if you have parmesan cheese use it first!
NOTE: You may want to cover the zucchini with the tin foil again to keep the couscous from getting too dry. Remove the tin foil for the last 5-10 minutes of baking, allowing for the cheese to melt and become bubbly.
Once the zucchini is tender and cooked through, take out of the oven. Season with salt and pepper and top with fresh parsley, if desired. Enjoy!
Need another recipe idea for zucchini? Try these tasty Chicken & Couscous Zucchini Boats! Share on X Print
Chicken and Couscous Zucchini Boats
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Bake
- Cuisine: American
Description
Chicken and Couscous Zucchini Boats are a healthy and delicious dinner option!
Ingredients
- 2 medium zucchini (or 1 huge one)
- 1 medium onion, minced
- 6 garlic cloves, minced
- 1 tbsp olive oil, extra virgin
- 1 lb boneless & skinless chicken breasts, cut into 1″ cubes
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1 cup couscous, uncooked
- 1 cup water
- 1 Tablespoon lemon juice
- 10 oz cherry tomatoes, quartered
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- Chop the very ends off the zucchini and then slice it lengthwise. Scoop out the inside of the zucchini, leaving a shell (making a “boat”). Cover the shells with tin foil and bake for 20 minutes.
- Meanwhile, in a large skillet, cook the olive oil, onion, and garlic over medium-high heat, about 4 minutes, stirring frequently. Add the chicken, paprika and cumin and cook for 5 minutes, or until chicken is no longer pink.
- Stir in the couscous, water and lemon juice and bring to a boil. Remove from the heat and let sit for 5 minutes, covered.
- Once the couscous is cooked, stir in the cherry tomatoes.
- Take the zucchini shells out of the oven and stuff them with the couscous mixture. Sprinkle with parmesan cheese and place back in the oven to bake for an additional 20 minutes (or more depending on how thick your zucchini is). NOTE: You may want to cover the zucchini with the tin foil again to keep the couscous from getting too dry. Remove the tin foil for the last 5-10 minutes of baking.
- Once the zucchini is tender and cooked through, take out of the oven. Season with salt and pepper and top with fresh parsley, if desired. Enjoy!
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 276
- Sugar: 5 g
- Sodium: 229 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 53 mg
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