Round Zucchini Stuffed with Couscous
Adapted from The Italian Taste
Yield: Makes 6 Stuffed Round Zucchini
  • 6 round zucchini (courgettes)
  • 1 medium tomato, chopped
  • ½ cup couscous
  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • ¾ cup white wine
  1. Preheat the oven to 350F. Carefully cut the tops off each zucchini (I suggest cutting at a slight angle, as you would the top of a jack-o-lantern). Save the tops for the presentation. Using a spoon or melon baller, scoop out the inside of the zucchini, careful not to cut through the skin. Discard or save for another use. Bring a pot of water to a boil and steam the zucchini until just tender. Allow to dry, upside down, on paper towels.
  2. Meanwhile, cook the couscous according to your usual method.
  3. Heat the olive oil in a pan and add the tomato, onion, and garlic. Cook for 5 minutes. Add ¼ cup of the wine and simmer until sauce is slightly thickened, about 5 minutes. Mix the couscous with the tomato-onion mixture.
  4. Spoon the couscous mixture into each zucchini to the top. Put in a small baking pan (a loaf pan works well) and add the remaining ½ cup wine. Bake until wine is absorbed and zucchini is tender, about 30 minutes. Remove from the oven and allow to cool slightly. Put the tops of the round zucchini back on for presentation.
Recipe by Katherine Martinelli at