- 3 whole zucchinis
- 2 cups diced bread
- 2 cups grated cheese
- 1 ½ cup vegetable juice
- Stuffing:
- 1/2 cup diced tomatoes (canned or fresh)
- 1 cups cooked couscous
- 2 cup diced vegetables
- 1 clove garlic
- chopped onions
- black olives (optional)
The amounts on these ingredients are all relative to how many stuffed zucchinis you are making. Adjust accordingly.
Method:
Preheat oven to 375. Cut zucchinis in half lengthwise and scoop out the center of the zucchini. This can be added back into the stuffing if it is not to seedy.
Saute all ingredients of the stuffing adding seasoning accordingly. Mix all your ingredients for your stuffing in a large bowl and set aside.
Lay zucchinis out on a baking sheet. Drizzle with olive oil and season.
Fill zucchinis with the stuffing. Cover each with some of the diced bread and pour the vegetable juice over each one of the zucchini boats.
Top it all off with grated cheese and bake for approximately 17-25 minutes on the bottom rack of the oven. Zucchinis should be cooked yet still have a crunch and retain their shape. Slice and serve.
