Italian Stuffed Zucchini

1. 1

   Preheat oven to 400 degrees F. Coat a nonstick baking sheet with cooking spray. Set aside.

2. 2

   In a small saucepan, bring chicken stock to a boil. Remove from heat and stir in the couscous. Cover the pan and let the couscous stand for 5 minutes, then fluff with a fork and set aside.

3. 3

   In the meantime, in a medium saute pan, heat olive oil over medium-high. Cook the sausage, breaking up into small pieces with a wooden spoon until cooked through, about 4 minutes. Drain and place the sausage in a large bowl. Add the couscous, tomatoes, and parsley.

4. 4

   Place the squash halves on the prepared baking sheet, cut side up, and season with salt and pepper. Fill zucchini shells with the couscous mixture. Bake for about 20 minutes, until squash is tender.

5. 5

   Remove pan from the oven, sprinkle squash with the mozzarella and place the pan under the broiler for 1-2 minutes until brown. Serve immediately and enjoy!

* Per serving · 4 servings · Values may vary.