Vegetables stuffed with grains (couscous, bulgur, rice, or any of the many grains available) are very popular throughout the Mediterranean region. The flavors (cinnamon, dried fruit, garlic, olive oil, and pine nuts) in this stuffed zucchini dish suggest the cuisines of Morocco, Tunisia, Greece, Sicily, and Turkey.
Preheat the oven to 400┬░F. Lightly oil a baking dish.
Trim the stems and halve lengthwise:
2 medium zucchini
Sprinkle with:
Salt and ground black pepper to taste
Place the zucchini cut side down in the baking dish. Bake until the cut side is lightly browned, 10 to 12 minutes. Reduce the oven temperature to 350┬░F. Let the zucchini cool slightly. Using a teaspoon, scoop out the centers of the zucchini, leaving four 1/4-inch-thick shells. Finely chop the pulp. Heat in a large skillet over medium heat:
1 tablespoon extra-virgin olive oil
Add and cook, stirring, until golden, about 5 minutes:
1/4 cup chopped onions
Add the chopped zucchini along with:
1/3 cup quick-cooking couscous, whole-wheat couscous, or spelt couscous
1 clove garlic, finely minced
Cook, stirring, until coated with the oil. Stir in:
3/4 cup chicken stock
1 tablespoon dried currants
1/2 teaspoon ground cinnamon
Bring to a boil. Cover and cook over low heat for 5 minutes. Uncover and let cool to room temperature. Stir in:
1 tablespoon pine nuts, toasted
Spoon the couscous mixture into the zucchini boats, dividing it evenly. Arrange in the baking pan and cover with aluminum foil. Bake until heated through, about 20 minutes. Serve hot.
