Zucchini And Couscous-Stuffed Tomatoes – a delicious recipe with garlic, Cooking spray, zucchini, onion, fresh basil, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 450u00b0.
2
Prepare couscous mix according to package directions, omitting fat.
3
While couscous stands, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and onion, and saute 4 minutes or until tender. Remove from heat, and stir in basil, 1/4 teaspoon salt, and pepper. Fluff couscous with a fork. Stir 3/4 cup couscous into zucchini mixture; reserve remaining couscous for another use.
4
Cut tomatoes in half crosswise; remove and discard pulp and seeds from tomato halves. Place tomato halves in an 8-inch square baking dish, and sprinkle evenly with remaining 1/4 teaspoon salt. Spoon zucchini mixture evenly into tomato halves. Sprinkle each stuffed tomato half with 1 teaspoon cheese.
5
Bake at 450u00b0 for 15 minutes or until tomatoes are soft and filling is thoroughly heated.
277
kcal
Calories
27
g
Fat
7
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (5.8-ounce) package roasted garlic-and-olive oil couscous (such as Near East), Cooking spray, 1 cup diced zucchini (1 medium), 1/2 cup chopped onion (1/2 small), and more.
Yes, Zucchini And Couscous-Stuffed Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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