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["Preheat the oven to 400u00b0F. Cut the zucchini in half lengthwise, remove a bit off each end, and hollow them out with a tablespoon, reserving the pulp. Leave walls about 1/4"" thick. Brush with olive oil, sprinkle with a bit of salt, and roast (in a casserole that you will later finish the dish in) for 20 minutes.", "Meanwhile, in a large skillet, heat two tablespoons of the olive oil over a medium high flame. Fry the leeks with a big pinch of salt until softened. Roughly chop the reserved zucchini flesh and add to the pan. Cook until all the water is released and cooked off, and the zucchini has browned a little. Taste and adjust salt.", "In a large saucepan, melt the butter over medium heat. Toast the couscous in the butter, stirring occasionally, until lightly browned. Add the vegetable broth, bring to a simmer, reduce heat to low, cover, and cook until the liquid is absorbed. Stir in the leek mixture. Taste and adjust seasoning.", "In a small saucepan, heat two tablespoons of olive oil over a medium high flame. Cook the garlic for one minute. Add the tomatoes, lemon zest, and chili flakes and a big pinch of salt and bring to a simmer. Taste and adjust salt.", "Remove the zucchini from the casserole and ladle in the sauce. Return the zucchini. Fill with the couscous mixture and bake about 15 minutes, until the sauce is bubbling.", "Garnish with the breadcrumbs, parsley leaves and feta and serve."]
