Grilled Zucchini with Couscous, Spinach, and Cheese


I read a cooking board just about every day.  I never post, though I'm not sure why.  Some of the people on the board participate in recipe swaps.  I've been thinking about joining for a while now and last week I finally decided to do it.  The theme was summer vegetables.  My all time favorite summer vegetable is zucchini, so I submitted a zucchini recipe and I was extremely excited when the recipe I received also featured zucchini!  This stuffed zucchini recipe comes from Heather at Hezzi-D Books and Cooks, originally from Cooking Light.  I noticed that the original recipe called for feta rather than parmesan, and since I had some in the fridge, and because I really like the combination of spinach with feta, I reverted back to the original recipe for that part.  Regardless, this side dish was absolutely delicious!  Joel especially enjoyed the stuffing part of it and was planning on what else we could use it with.  We paired it with a walnut crusted chicken breast, which made for a wonderful meal.  I had a lot of fun participating in this swap and I look forward to participating in more.  Thanks, Heather, for an awesome zucchini recipe!

1 cup Vegetable Broth (I used a whole can ~2 cups)
1 Shallot, chopped (I used about 1/8 cup red onion chopped finely)
1/2 cup Frozen Spinach, thawed and drained
1/2 cup Couscous, uncooked
1/4 cup Parmesan Cheese (as mentioned above, I used feta)
1 teaspoon Lemon Zest (omitted)
1 tablespoon Lemon Juice
1 tablespoon Olive Oil
1 teaspoon Salt
1 teaspoon Pepper
3 Zucchini

In a saucepan, bring the vegetable broth to a boil over medium heat.  Add the spinach and shallots.  Let the mixture boil for 5 more minutes.  Add the couscous, stir, then cover and remove from the heat.  (*We started off using just 1 cup of broth, as the recipe stated, but our couscous was still crunchy, so we added the remaining broth from the can, which allowed for the couscous to soften.  We did have to drain some of the liquid out before filling the zucchini, though).  Meanwhile, cut the zucchini in half lengthwise and scoop out the middle, leaving a shell about 1/4 inch thick.  Sprinkle with salt and pepper and set aside.  Remove the lid from the saucepan and stir.  Mix in the parmesan, lemon juice, lemon zest, and olive oil.  Spoon the mixture into the cavities of the zucchini halves.  Place the zucchini onto a preheated grill.  Close the lid and grill for 10-15 minutes.  (It was pouring outside, so we placed our zucchini in the oven at 425 degrees for about 15 minutes.)