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Giving is always in season. Make someone's day
with a little bunny love.

Zucchini Boats

As appetizers, snacks, or lunch, these zucchini boats are a tasty solution to those hunger pangs.

Couscous mixed with fresh vegetables and a delightfully zingy dressing, mounded up into grilled zucchini boats for easy delivery into eagerly waiting tummies.

I absolutely love the flavours in this simple dish. There is a tangy tart element that is tempered with the sweetness of the fresh tomato and grilled zucchini.

Both vegan and gluten-free, there aren't too many people who won't be able to enjoy these as an appetizer, snack, or as I like to enjoy them, as a light lunch.



(Makes 4 servings)

  • 2, 1/2 tablespoons extra virgin olive oil, divided

  • 2 medium zucchini, washed and halved lengthwise

  • 1 cup uncooked couscous

  • 1, 1/4 cups vegetable stock

  • juice from 1 lime

  • 1 teaspoon red wine vinegar

  • 1 teaspoon dried cilantro

  • 1/2 teaspoon ground cumin

  • 2 Roma tomatoes, deseeded and diced

  • sea salt & pepper to taste

  • 1/4 cup fresh cilantro, finely chopped to garnish (optional)



Using 1/2 tablespoon of extra-virgin olive oil, brush the cut-side of the zucchinis.

Using a grilling pan over medium-high heat, place the zucchinis cut-side down and grill until the zucchinis start to soften and become tender. Remove from the pan and set cut-side up on a serving plate. Using a spoon, scoop out a bit of the centre of the zucchini halves to create a long depression where the filling will rest. Put the scooped out zucchini into a large mixing bowl. Set the zucchini aside.

In a microwave-safe container, heat the vegetable stock to boiling. Remove from the microwave and stir in the uncooked couscous. Cover and let stand 5 minutes.

In the large mixing bowl with the zucchini flesh scooped out earlier, add the remaining extra-virgin olive oil, lime juice, vinegar, spices and herbs. When the couscous is ready, fluff with a fork then mix into the bowl along with the diced tomato. Taste for seasoning and adjust.

Spoon onto the zucchini halves, filling the carved-out centres and mounding up along the length. (Optional) Top with fresh cilantro. Serve right away while it's still warm, or refrigerate for a few hours to let the flavours mix and develop before serving cold.


Nutritional Information Per Serving:

total calories = 133 | total fat = 8.69g | saturated fat = 1.22g | cholesterol = 0mg | sodium = 213.31mg | net carbohydrates = 11.18g | dietary fibre = 1.05g | sugars = 1.56g | protein = 2.08g

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