Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Cedar planks lend this dish a pleasant smokiness. If you don't have planks, cook the zucchini halves directly on the grill. Use zucchini with some heft; if it's too thin, it may get too soft.

Ingredients:

2 (15 x 6 1/2 x 3/8-inch) cedar grilling planks

2 1/4 cups organic vegetable broth

1/2 cup chopped shallots (about 1 large)

1 (10-ounce) package frozen chopped spinach, thawed and drained

3/4 cup uncooked couscous

1/2 cup (2 ounces) diced feta cheese

1/4 cup chopped fresh mint

2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon freshly ground black pepper

6 medium zucchini (about 2 pounds)

1/2 teaspoon kosher salt

Directions:

1. Soak planks in water 1 hour; drain.
2. Preheat grill to medium-high heat.
3. Place broth in a large skillet over medium-high heat; bring to a boil. Add shallots and spinach; cook 5 minutes. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in cheese and next 5 ingredients (through pepper).
4. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Sprinkle salt evenly over zucchini. Spoon about 2/3 cup stuffing into each zucchini half.
5. Place planks on grill rack; grill 3 minutes or until lightly charred. Turn planks over; place zucchini on charred sides of planks. Cover; grill 12 minutes or until tender.

By RecipeOfHealth.com