Chicken Sausage-Stuffed Zucchini Boats

Name: Chicken Sausage-Stuffed Zucchini Boats with Couscous, Tomato, and Basil
Yield: 2 servings
Ingredients: 1 Zucchini; 9 oz Italian Chicken Sausage; 1 tbsp Tuscan Heat Spice; 3/4 cup Israeli Couscous; 1 1/2 oz Tomato Paste; 1 Tomato; 1/2 oz Basil; 1/4 cup Monterey Jack Cheese; 4 tsp Olive Oil; Salt; Black Pepper

with Couscous, Tomato, and Basil

By Recipe0 System

Send your taste buds on a flavorful cruise with this delightful dish. Hollowed-out zucchini “boats” are filled with savory couscous that’s studded with bites of Tuscan-spiced chicken sausage. They’re then blanketed in a layer of Monterey Jack and baked to turn things nice and melty. Once they emerge from the oven, the boats are topped with a spoonful of marinated tomatoes and freshly torn Thai basil. Don’t forget to share all that deliciousness with your first mate!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Zucchini
9 oz Italian Chicken Sausage
1 tbsp Tuscan Heat Spice
3/4 cup Israeli Couscous
1 1/2 oz Tomato Paste
1 Tomato
1/2 oz Basil
1/4 cup Monterey Jack Cheese
4 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini lengthwise; scoop out and discard seeds. Rub all over with a drizzle of olive oil, season with salt and pepper. Arrange cut sides down on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.
2

Meanwhile, heat a drizzle of olive oil in a large, preferably oven-safe, pan over medium-high heat. Add sausage and Tuscan Heat Spice. Cook, breaking up meat into pieces, until browned all over, 4-5 minutes (the sausage will finish cooking in the next step).
3

Stir couscous, tomato paste, and 1½ cups water (2½ cups for 4 servings) into pan until combined. Bring to a simmer and cook until mixture has thickened, couscous is tender, and sausage is cooked through, 6-8 minutes. (TIP: If pan seems dry, add a splash of water.) Season generously with salt and pepper. Turn off heat.
4

Meanwhile, dice tomato. Pick basil leaves from stems; discard stems and roughly chop leaves. In a small bowl, combine tomato, half the basil, and a large drizzle of olive oil. Season with salt and pepper. Stir remaining basil into couscous mixture.
5

Remove zucchini from oven. Flip cut-sides-up, then stuff with as much couscous mixture as will fit. Nestle on top of remaining couscous mixture in pan. (TIP: If pan is not ovenproof, transfer everything to a baking dish at this point.) Sprinkle stuffed zucchini with cheese. Return to top rack until cheese has melted, 1-2 minutes.
6

Top stuffed zucchini with tomatobasil mixture. Serve straight from the skillet or divide between plates.

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