Chicken Sausage-Stuffed Zucchini Boats

🥘 Ingredients

• Monterey Jack Cheese
  1 c
• Tuscan Heat Spice
  1 packet
• israeli couscous
  1 c
• italian chicken sausage
  2 links
• olive oil
  1 tbsp
• roma tomato
  1 medium
• thai basil
  1 small bunch
• tomato paste
  1 tbsp
• zucchini
  2 medium

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   zucchini italian chicken sausage Tuscan Heat Spice israeli couscous tomato paste roma tomato thai basil Monterey Jack Cheese olive oil

   zucchini: 2 medium, italian chicken sausage: 2 links, Tuscan Heat Spice: 1 packet, israeli couscous: 1 c, tomato paste: 1 tbsp, roma tomato: 1 medium, thai basil: 1 small bunch, Monterey Jack Cheese: 1 c, olive oil: 1 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini lengthwise; scoop out and discard seeds. Rub all over with a drizzle of olive oil, season with salt and pepper. Arrange cut sides down on a baking sheet . Roast on top rack until browned and tender ⏱️ 15 minutes .
3. 

   3

   Meanwhile, heat a drizzle of olive oil in a large, preferably oven-safe, large pan over medium-high heat. Add sausage and Tuscan Heat Spice. Cook, breaking up meat into pieces, until browned all over ⏱️ 4 minutes . The sausage will finish cooking in the next step.
4. 

   4

   Stir couscous, tomato paste, and 1½ cups water into pan until combined. Bring to a simmer and cook until mixture has thickened, couscous is tender, and sausage is cooked through ⏱️ 6 minutes . If pan seems dry, add a splash of water. Season generously with salt and pepper. Turn off heat.
5. 

   5

   Meanwhile, dice tomato. Pick basil leaves from stems; discard stems and roughly chop leaves. In a small bowl , combine tomato, half the basil, and a large drizzle of olive oil. Season with salt and pepper. Stir remaining basil into couscous mixture.
6. 

   6

   Remove zucchini from oven. Flip cut-sides-up, then stuff with as much couscous mixture as will fit. Nestle on top of remaining couscous mixture in pan. If pan is not ovenproof, transfer everything to a baking dish at this point. Sprinkle stuffed zucchini with cheese. Return to top rack until cheese has melted ⏱️ 1 minute .
7. 7

   Top stuffed zucchini with tomato-basil mixture. Serve straight from the skillet or divide between plates.