This time of year yields so much delicious zucchini! I have been trying to find new way to prepare this veg, and I think I hit a good one last night.
Couscous and Vegetable Stuffed Zucchini
1/2 cup couscous, cooked
2 small tomatoes, diced
small onion, diced
1/2 cup fresh basil, chopped
1/4 cup mozzarella, shredded
1/4 cup Parmesan, grated
1-2 tablespoons plain Greek yogurt
Slice zucchini lengthwise and scoop out the inside - set aside. Dice zucchini (inside flesh) and combine with couscous, tomatoes, onion, chopped basil, yogurt and mozzarella. Mix well and season with S&P. Assemble in zucchini shells and top with Parmesan cheese. Lightly spread a little olive oil on each zucchini. Place on lightly oiled foil-lined cookie sheet, cover with foil. Bake for 25 minutes at 375, remove foil and baked for another 10 minutes uncovered. You will likely have leftover mixture which makes a good couscous salad.