Baked Zucchini Stuffed with Couscous

Baked Stuffed Zucchini with a side salad and tomatoes

I made this recipe for the first time tonight.   While it is a little more time consuming than I generally prefer, it was pretty simple to put together and the end result was very good.  This recipe comes from Joy of Cooking: All About Vegetarian Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.  My toddler liked the couscous with the mixture but did not eat any of the zucchini shell.  I served this with a salad.

Prep Time: about 15 minutes
Active Time: 10 minutes stove top
Cook Time: 32 minutes oven

Total Time: About an hour but you're not actively doing something the whole time and you get "breaks" between prepping and cooking so you can entertain your child if need be.

Servings: 4 

Ingredients:

2 medium zucchinis
salt and ground black pepper to taste
1 Tbs extra-virgin olive oil
1/4 c chopped onions
1/3 c quick-cooking, whole-wheat, or spelt couscous
1 clove garlic, finely minced
1/4 c vegetable stock
1 Tbs dried currants
1/2 tsp ground cinnamon
1 Tbs pine nuts, toasted

Directions:

-Preheat the oven to 400 degrees F (200 degrees C).  Lightly oil a baking dish.  
-Trip the stems and halve lengthwise 2 medium zucchinis, sprinkle with salt and ground black pepper to taste. 
- Place teh zucchini cut side down in the baking dish.
-Bake unti lthe cut side is lightly browned, 10 to 12 minutes.
-Reduce oven temperature to 350 degrees F (180 degrees C). 
-Let the zucchini cool slightly.
-Using a teaspoon, scoop out the centers of th zucchini, leaving four 1/4-inch-thick shells.
-Finely chop the pulp.
-Heat in a large skillet over medium heat - olive oil and onions, cook for about 5 minutes. 
-Add chopped zucchini, couscous, and minced garlic. 
-Cook, stirring, until coated with the oil.
-Stir in: vegetable stock, currants, and ground cinnamon.
-Bring to a boil.  Cover and cook over low heat for 5 minutes.
-Uncover and let cool to room temperature - I let it cool for about 5 minutes
-Stir in pine nuts.  
-Spoon the couscous mixture into th zucchini boats, dividing it evenly.
-Arrange in the baking dish and cover with aluminum foil.
-Bake until heated through, about 20 minutes - I only cooked it 10 minutes and it was good
-Serve hot.