Couscous-stuffed zucchini

 
                         COUSCOUS-STUFFED ZUCCHINI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   4 medium (12-inch) zucchini I yellow onion, finely
   chopped Iclove garlic, crushed ITablespoon olive oil
   1cup cooked couscous 1cup crushed tomatoes Pinch dried
   basil leaves I Tablespoon fresh-minced parsley Salt or
   salt substitute and freshly-cracked pepper to taste
   Preheat oven to 400 degrees.
       Simmer whole zucchini in salted water until soft
   for about IO minutes.
       Remove squash from water, slice lengthwise, and
   scrape pulp into mixing bowl.  In a skillet, sout6
   onions and garlic in oil until clear. Combine all
   ingredients, refill squash shells with mixture, and
   set on cookie sheet.  Bake at 400 degrees for 10
   minutes or until piping hot. Serve this as a side dish.
  
 
 
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