Grilled Zucchini with Couscous, Spinach, and Cheese & a Winner!

    Happy 4th of July weekend!  What a beautiful holiday weekend we have.  Before I get to my fabulous summer picnic side dish, I need to announce the winner of the Learn How To Can Giveaway!  Using random.org the number 27 was drawn.  The winner is:
                                                   HMB4Him said…

I am a FACS teacher and I would love to learn to can. I am somewhat old-fashioned. I make my own laundry soap and cleaners so this is right up my alley! I would like to learn how to make raspberry and blackberry jelly!

   Congratulations!  I have e-mailed you.  Please e-mail me back with your mailing information within 48 hours!

   I’m so excited that the weather is finally warm and it’s time to use the grill again.  Usually my husband is the one to grill but this year I decided I wanted to try my hand at it.  I’ve been looking for vegetables that can be grilled as well and came across a yummy looking recipe for zucchini.

    This recipe calls for hollowed out zucchini filled with a couscous stuffing.  I love couscous so I was immediately taken with the recipe.  The mixture of couscous, spinach, Parmesan, and lemon juice was really light and fresh.  The zucchini grills up with nice grill marks on the bottom and the couscous mixture bakes into the zucchini.  It’s a perfect BBQ or summertime side dish.

Grilled Zucchini with Couscous, Spinach, and Cheese  (adapted from Cooking Light )
1 c. vegetable broth
1 shallot, chopped
1 garlic clove, minced
1/2 c. frozen spinach, thawed and drained
1/2 c. couscous, uncooked
1/4 c. Parmesan cheese
1 t. lemon zest
1 T. lemon juice
1 T. olive oil
1 t. salt
1 t. pepper
3 zucchini

1.  Preheat the grill.

2.  Heat the vegetable broth over medium high heat.  Bring to a boil and add in the spinach and shallots.  Let the mixture boil for 5 minutes.  Add in the couscous, stir, then cover and remove from heat.

3.  Cut the zucchini in half then scoop out the middle leaving a 1/4 inch thick shell.  Sprinkle with salt and pepper and set aside.

4.  Remove the lid from the saucepan and stir.  Mix in the Parmesan, lemon juice, lemon zest, and olive oil.  Spoon this mixture into each of the zucchini halves.
5.  Place the zucchini directly onto the grill.  Close the lid and grill for 10-15 minutes.
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Comments

  1. Zucchini is probably one of the best veggies to use when grilling. Also the addition of the spinach and cheese makes it that much better, thanks for sharing!

  2. Excellent Posting

  3. Wow this looks fantastic and is so healthy! Can’t wait to try this myself, great recipe!! :)

  4. This looks yummy, Heather! and just in time for grillin’ weather – thanks for sharing!

  5. This appeals to me because you added the cheese. It looks rich and tempting. This will be featured on My Meatless Mondays. Thanks for sharing it.

    I have been studying your blog look and this is one of the first blogs that has it all. You have a clear screen with a pretty background. Lots of room adds to its attractiveness. I am impressed.

  6. @Chaya-Thank you so much for your kind words! I’m very happy with my new blog design and I’m glad you like it too! I’m also very excited to be featured on My Meatless Mondays!

  7. I received this recipe for the WC summer vegetable recipe swap. I was so excited because zucchini is my favorite summer vegetable. We made it last night and enjoyed this dish very much! Thanks for sharing it! :)

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