Italian Stuffed Zucchini

By beandip

Ingredients

• 6 large zucchini (or 3 zucchini and 3 yellow squash), cut in half lengthwise, seeds scraped out
• 1 cup chicken stock
• 3/4 cup plain couscous
• 1 tablespoon olive oil
• 1 pound seasoned Italian ground sausage
• 1 can (15 ounce) petite cut diced tomatoes
• 1/4 cup parsley leaves, chopped
• 1 cup shredded mozzarella cheese

Preparation

Step 1

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

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

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 in a large bowl. Add the couscous, tomatoes, and parsley.

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

Sprinkle with the mozzarella and place under the broiler for 1-2 minutes until brown. Serve immediately and enjoy!