Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List

stuffed courgette
 Zucchini (Courgette) Stuffed with Couscous and Sausage

Menu Plan for the week of August 9, 2013: Day 6 Recipes

Zucchini (Courgette) Stuffed with Couscous and Sausage

Cooking time:  25 minutes plus 20 baking for menu     Cooking schedule: see below for instructions

     You could use 2 small squash in place of 1 larger.

Zucchini (Courgette) Stuffed with Couscous and Sausage         Time:  45 minutes
     The zucchini are partially cooked while the stuffing is made, so they only need to be baked to finish - and melt the cheese.   

1/2 cup couscous
3/4 cup (6oz, 180ml) chicken broth
6oz (180gr) sausage, removed from casing
1 onion
1/2 green pepper
2 cloves garlic
2 tsp olive oil
1 tbs Worcestershire sauce
1 tsp oregano
1 tsp chili powder
1/2 tsp cumin
1 cup (8oz, 240ml) tomato sauce
1 large zucchini (14oz, 420gr) or 2 smaller
3/4 cup (3oz 90gr) shredded cheese, any flavor

The zucchini: Cut zucchini in half the long way.  With a small spoon scrape out the seeds and flesh from the center forming long boat-like shells.  Leave 1/4" (.6cm) at either end to hold in the filling.  Put them in a baking dish, single layer, cover with foil and bake, 400F (200C), for 20 minutes. Remove and keep covered until ready to fill.
The couscous: Heat chicken broth to a boil. Put couscous in a bowl, pour chicken stock over and cover.  Do not stir.  Let sit, covered, for 10 minutes.
The stuffing:  While zucchini bakes: Chop onion and pepper.  Mince garlic.  Heat olive oil in nonstick skillet over medium-high heat.  Add chili powder, cumin, and sauté briefly.  Add onion, pepper and garlic, sauté until tender, about 5 minutes.  Add sausage to skillet and cook, breaking it up as it browns.  Add tomato sauce, Worcestershire, oregano and heat through.  Add couscous, stir to combine and remove from heat. 
The finish: Spoon filling into the zucchini shells.  Any filling that doesn't fit, just keep warm and serve on the side.  Cover zucchini with foil and bake for 15 minutes.  Remove, uncover, sprinkle with cheese and bake 5 minutes longer. Serve, leftover filling on the side.

Cooking schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, bowl with cover, baking dish, foil,
large skillet
Turn oven on, 400F (200C)
Slice zucchini
Scoop out seeds, center making shells
Put zucchini in baking dish, cover, bake
Heat chicken broth
Chop onion, pepper, Mince garlic
Shred cheese

Put couscous in bowl, pour in chicken broth, cover
Sauté chili powder, cumin
Add onion, garlic, pepper, sauté
Add sausage to skillet, brown, break-up
Add tomato sauce, Worcestershire, oregano, cook
Stir in couscous, remove from heat
Remove zucchini
Spoon filling into zucchini, cover and bake
      Go do something for 15 minutes
Remove zucchini, uncover, sprinkle with cheese
Return, uncovered, to oven
Remove and serve  

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: