Bruschetta Zucchini Boats
with Couscous & Melty Italian Cheeses
Bruschetta Zucchini Boats
Tender zucchini halves are filled with couscous and topped with gooey Italian cheeses for a fresh, comforting bake with bright bruschetta-inspired flavor.
Ingredients
For 2 servings
- 5 teaspoon Balsamic Glaze
- 1 clove Garlic
- ¾ cup Israeli Couscous
- ½ cup Italian Cheese Blend
- 2 unit Roma Tomato
- 1 tablespoon Tuscan Heat Spice
- 1 unit Veggie Stock Concentrate
- 2 unit Zucchini
Additional Ingredients
- 7 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories560
Protein17g
Carbs69g
Fat25g
Tags:
VeggieCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, swap the Italian cheese blend for a plant-based melting cheese or a sprinkle of nutritional yeast. To avoid gluten, use a gluten-free grain instead of couscous and check that the stock concentrate and balsamic glaze are gluten-free.
What to serve with it
Serve with a crisp green salad or simple roasted vegetables to round out the meal without overpowering the fresh, savory flavors. A chilled white wine or sparkling water with lemon also pairs nicely.
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