Stuffed Tomatoes with Couscous and Zucchini
A hearty vegetarian main featuring summer's best produce and nutty whole grains.
Why This Recipe Works
Salting and draining the tomatoes beforehand prevents a soggy filling, while whole-wheat couscous provides a nutty backbone that holds up to the zucchini and fennel. This technique transforms simple vegetables into a substantial main dish that feels both elegant and satisfying.
Instructions
Slice off the top half-inch of the tomatoes. Use a spoon to scrape out the core and seeds, being careful not to pierce the outer shells.
Sprinkle the insides of the tomatoes with salt and invert them onto a paper-towel-lined plate to drain for 30 minutes; this draws out excess moisture so the final dish isn't watery.
Heat the oil in a medium saucepan over medium heat until shimmering. Add the fennel and shallots and cook until softened and translucent, about 5 minutes.
Stir in the zucchini and cook until just beginning to soften, about 5 minutes.
Add the garlic and cook until fragrant. Stir in the couscous and cook for about 2 minutes to toast the grains slightly — they should smell nutty and look a shade darker.
Pour in the vegetable broth and bring to a simmer. Immediately remove the pan from the heat, cover tightly, and let sit for 5 minutes until the liquid is fully absorbed and the couscous is tender.
Fluff the couscous with a fork and stir in half of the Parmesan, the goat cheese, and the basil. Season with salt and pepper to taste.
Adjust an oven rack to the middle position and heat the oven to 375°F. Pat the insides of the tomatoes dry with paper towels to remove any last traces of moisture.
Arrange the tomatoes in a baking dish and divide the filling evenly among them. Sprinkle the remaining Parmesan over the tops.
Bake until the cheese is browned and the tomatoes are tender but still holding their shape, 15 to 20 minutes. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
Can I make this ahead of time?
The couscous filling can be made up to 2 days in advance and stored in the refrigerator. Bring to room temperature before stuffing the tomatoes.
