Zucchini between 6 and 8 inches long work best here.
Ingredients
4 medium zucchini (see note), stem ends removed
2 tablespoons extra-virgin olive oil
1 minced shallot
3/4 cup low-sodium chicken broth
2/3 cup plain couscous
3/4 cup crumbled feta cheese
3 tablespoons pitted kalamata olives, finely chopped
2 tablespoons fresh basil leaves, finely chopped
Salt and pepper
Instructions
1. MICROWAVE ZUCCHINI Adjust oven rack to upper-middle position and heat oven to 475 degrees. Slice off top third of each zucchini lengthwise and arrange cut-side down in microwave-safe baking dish. Microwave until cut side of zucchini is slightly translucent and easily pierced with tip of knife, 4 to 8 minutes. Set aside.
2. COOK COUSCOUS Heat oil in small saucepan over medium-high heat until shimmering. Cook shallot until softened, about 1 minute. Add broth and bring to boil. Quickly stir in couscous, ½ cup feta, olives, and basil. Remove from heat and let sit, covered, until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork and season with salt and pepper.
3. SCOOP, STUFF, AND BAKE Working with 1 zucchini at a time, carefully scoop out seeds, leaving ¼-inch thick shell. Arrange zucchini cut-side up in empty baking dish, season with salt and pepper, and stuff with couscous mixture. Sprinkle with remaining feta and bake until cheese is slightly browned, about 10 minutes. Serve.
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