Moroccan Zucchini

"This recipe comes from Chef Michael Smith of Food Network. Since the cooking time is not writing and I've not tried this recipe, I guess that it can be around 30 minutes. If you do it, tell me the cooking time and I'll write it."
photo by Debbwl photo by Debbwl
photo by Debbwl
photo by JustJanS photo by JustJanS
photo by Lalaloula photo by Lalaloula
Ready In:




  • Preheat your oven to 350 degrees.
  • Place zucchini; cut side down, onto a baking dish and roast in the oven until it turns golden brown. Scoop the pulp out from the centre of the zucchini, keeping the skins intact for stuffing. Reserve pulp and skins.
  • Heat the oil in a saucepan and add the onion. Sauté until golden brown then add the zucchini pulp, couscous, chicken stock and season with salt and pepper. Bring to a simmer then turn off and rest until the couscous has absorbed all the liquid. Add the basil leaves and feta cheese and stir well. Spoon the mixture into the zucchini skins and place in an 8” by 8” baking dish. Bake until golden brown and hot.

Questions & Replies

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  1. JustJanS
    We don't pick our zucchini too big, so I just made a half mix of the filling for the two of them and the two of us ate the lot! They were seriously yummy and the only change I made was to add a clove of garlic to the onion. I'd also add in some cumin next time too as it seems so Moroccan to me. Thanks for posting-I'll be using a couple more of our zuccs in this really soon.
  2. Enjolinfam
    This was really nice zucchini. I cut the recipe in half and it took about a 1/2 hour for me to bake. I loved the taste and look the chopped basil gave to these. My DD's helped me scoop the zucchini and got a little carried away, so they became more flat than they should've been which is why I didn't take a picture. lol :) Other than that they were wonderful. Thanks Boomette! Made for Zaar Tag.
  3. Debbwl
    Terrific side! We enjoyed the flavors and texture both. Used two medium zucchinis and had lots of filling left, not that we complained as we happily ate it up. Made as written and next time will skip the second baking as the couscous was just starting to dry out. Five stars and then some means this will be on the menu again. Thanks for the post.
  4. Lalaloula
    Mmmm, this is such an impressive and super tasty dish! I luv how easy it is to prepare and how yummy it tastes! The onion, basil and feta go great together and the pepper adds a nice touch. My zucchini baked for 15 minutes until golden brown. I used less couscous (only 125 g) and still had enough for both zucchinis. Also I skipped the last roasting/browning step as I was hungry and felt it wasnt needed. ;) Ill will definitely make this recipe again as it is really, really nice!!! :) THANKS SO MUCH for sharing it with us, Boomie! Made and reviewed for Everyday Is A Holiday Octobre 09.


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