Health, Wellness, and My "Multi-Life"

Hump Day Inspiration – More Zucchini

on September 25, 2013

Photo, stuffed zucchini

This past Sunday night I was determined to use as many random vegetables leftover from our farm share as possible. When I did a quick mental survey of what we had left–zucchini, cherry tomatoes, purple basil–I came up with the idea of making vegetarian stuffed zucchini and serving them alongside whole wheat cous cous with chick peas.

Stuffed Zucchini:

  • 2 medium-large zucchini
  • 1/2 a bunch of scallions
  • 4 baby bell peppers
  • 2-3 large heirloom cherry tomatoes
  • purple basil (I grabbed about a handful, then coarsely chopped the leaves)
  • garlic (1 clove)
  • white wine (optional, I happened to have an unfinished bottle of Torrontes in the refrigerator)
  • grated cheese (optional, but if you are using cheese I recommend a parmesan-type)

Cous Cous:

  • 1 cup whole wheat cous cous
  • 1 cup canned chick peas, drained and rinsed
  • seasoning: I used dill, sumac (you can substitute fresh lemon juice to taste) and marash pepper (any kind of mild to medium hot pepper would work)


  • preheat oven to 375 degrees
  • lightly grease a baking dish with olive oil
  • slice each zucchini length-wise in half and scoop out the center seedy portion with a spoon (you will have “boats” about 1/4 inch thick)
  • place the zucchini boats in the baking dish cut side up and drizzle with olive oil and sprink with a tiny bit of salt
  • coarsely chop the seedy bits; smash and mince the garlic; slice the scallions ; seed, then slice or chop the bell peppers; chop the tomatoes
  • pour about tsp of olive oil into a heated non-stick skillet over medium heat, and add the garlic and half the scallions, after they start to soften add the bell peppers and zucchini, when everything is starting to brown, pour in just enough white wine to deglaze the pan and stir to mix
  • add the tomatoes and minced basil and remove from heat
  • salt to taste
  • place the zucchini boats in the baking dish and carefully portion the vegetables inside
  • top with a sprinking of grated cheese if desired
  • bake uncovered for about 35 minute

Cous Cous:

  • in a medium sacepan, heat 1 cup of water or broth
  • clean out your skillet, pour in another teaspoon (or two) of olive oil
  • saute the other half of the scallions with your spices, as soon as they start to turn fragrant, throw in the chick peas, saute just to coat the chick peas, turn off the heat
  • as soon as the water/broth comes to a boil, add the cous cous and the chick peas
  • stir, cover, and remove from heat
  • let steam-cook and enjoy a glass of wine while the zucchini finishes baking
  • open the pot, fluff with a fork, salt to taste (I sprinkled in some more of the basil), and serve

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