Ingredients
- 2 Zucchini
- 1/2 cup couscous
- 1/4 cup Diced, fresh tomoatoes
- 1/4 cup Raw Sunflower Seeds
- 1/8 cup Bread Crumbs
- 1/8 cup Fresh Parmesan or Romano cheese
- black pepper
- salt
- Dried Mint
- Dill
- Oregano
- Basil
- Garlic Powder
- Paprika
- Tiny dash of Nutmeg
- olive oil
Servings:
Instructions
- Prepare couscous per instructions on the box. Set aside off the heated burner when it's done.
- Spray toaster over pan with a little olive oil then spread out sunflower seeds.
- Toast seeds until lightly brown, then set aside. *Don't walk away or take your eyes off the toaster. Seeds start to burn very quickly.
- Preheat oven to 425 degrees.
- Clean and cut zucs lengthwise. Slice diagonals on the flesh of the zucs. Sprinkle with salt, black pepper, and paprika. Put in the oven for 30 minutes.
- Dice tomatoes into little chunks. When zucs have been in the oven for about 15 minutes, take them out and place tomatoes on top. Put back in the oven for the remaining time.
- When zucs are finished cooking, take them out of the oven. Mash down the zuc flesh and add a spoonful of couscous to each. Top each boat with the seasonings (to your taste), toasted sunflower seeds, bread crumbs, and cheese.
- Put boats back into the oven for a few minutes until cheese is melted and the tops are lightly brown.
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