Couscous and Feta Stuffed Zucchini Boats

Tender par-baked zucchini boats stuffed with fluffy broth-steamed couscous, garlic, red bell peppers, marinara, and briny Greek feta, finished with a golden-brown melted mozzarella, parmesan, and panko crust.

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Prep Time 15

Cook Time 30

Servings: 4

Calories: 310

Ingredients Method Notes

Ingredients

For the Zucchini Boats:

- 3 to 4 medium zucchinis uniform in size
- 1 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper

For the Couscous & Feta Filling:

- ½ cup dry couscous plain or lemon-herb
- ½ cup boiling vegetable broth or water
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- ½ cup red bell pepper finely diced
- Reserved zucchini flesh finely chopped
- ½ cup marinara or crushed canned tomatoes
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes optional
- ¾ cup Greek feta cheese crumbled (divided)

For the Golden Crunchy Topping:

- ½ cup Mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- ⅓ cup Panko breadcrumbs
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh flat-leaf parsley finely chopped (for garnish)

Method

Prep & Par-Bake Zucchini:

Preheat oven to 400°F (200°C). Wash zucchinis and trim ends. Slice lengthwise. Scoop out flesh using a spoon, leaving a ¼-inch sturdy shell. Finely chop reserved flesh. Place shells cut-side up in a baking dish, drizzle with 1 tbsp olive oil, season with salt and pepper, and par-bake for 10 minutes.

Cook Couscous:

Place dry couscous in a heatproof bowl. Pour boiling vegetable broth over it, cover tightly with a plate, and let sit for 5 minutes. Fluff with a fork.

Sauté Veggie Filling:

Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion, red bell pepper, and garlic for 3-4 minutes until tender. Add chopped zucchini flesh and oregano; cook 2 minutes. Stir in marinara sauce and cooked couscous. Remove from heat and fold in ½ cup of crumbled feta cheese.

Stuff & Top:

Spoon filling generously into par-baked zucchini boats. Sprinkle remaining ¼ cup feta and shredded mozzarella on top. Toss Panko breadcrumbs and grated parmesan with 1 tbsp olive oil; scatter over cheese layer.

Bake & Serve:

Bake uncovered at 400°F for 15-20 minutes until zucchini is fork-tender and topping is golden-brown and bubbly. Garnish with chopped fresh parsley and serve warm.

Notes

- To prevent sogginess, ensure you par-bake the empty shells for 10 minutes before adding the filling.
- Reheat leftovers in an oven or air fryer at 350°F for 8–10 minutes to maintain top crispiness.