Italian Zucchini Couscous Rounds



‘Tis the season! The beloved summer squash family is in abundance at your local farmers markets and grocery stores. There are just piles of it everywhere! So, I decided to take advantage and use it for this recipe. Zucchini also has a delicious buttery taste that is not overpowering, so it makes it extremely versatile for cooking purposes. Its soft texture also lends itself favorably when preparing dishes such as mine below. My Italian Zucchini Couscous Rounds have such an awesome texture, with the outside zucchini being crispy, yet soft, and the pearl couscous providing that chewy feel that we love! They are absolutely delicious and completely satisfying. Pair these with some grilled chicken, fish or your favorite meats for a wholesome summertime treat. Enjoy!

Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…

Italian Zucchini Couscous Rounds



3 large zucchini
1 TB olive oil
1 cup uncooked pearl couscous (you will need water to prepare according to directions)
1 onion, finely chopped
1 red bell pepper, finely diced
3 TB Italian seasoning
1 tsp. garlic powder
Salt and pepper, to taste

How to Prepare

1. Preheat oven to 400 degrees F.
2. Prepare the couscous according to the package directions.
3. In the meantime, cut each zucchini in half. Gently scoop out the flesh leaving approximately one-fourth inch around the edges. Be careful not to puncture the skin so that the couscous will stay intact when we fill them. (Chop the flesh that you scooped out and put in a bowl to use later.)
4. Slice each half into approximate two-inch rounds and place on a cookie sheet coated with non-stick cooking spray.
5. Put in the oven and bake for approximately 10 minutes or until golden brown on the outside and tender.
6. While the zucchinis bake, make the filling by sautéing the olive oil, chopped onion, chopped zucchini flesh that was scooped out, diced pepper, seasoning, garlic, salt, and pepper to a large frying pan. Sauté for about 12 minutes, stirring frequently, until the mixture is soft, tender and slightly browned.
7. Add the cooked couscous to the pan and mix thoroughly.
8. Stuff each zucchini round with the couscous filling. Enjoy!

Per serving (recipe serves 4): 230 calories, 7 grams protein, 40 grams carbohydrates (5.5 grams fiber), 4.5 grams fat

100% TASTE, 0% GUILT

Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at

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