• Ingredients:
  • 1 cup cooked couscous
  • ½ tablespoon curry powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon ground coriander seeds
  • 5 medium sized zucchini
  • 1 small onion
  • 2 cloves garlic
  • 8oz package of sliced FunGuy white button mushrooms
  • 6-8 cherry tomatoes
  • 1-2 tablespoons olive oil
  • pinch of salt
  • flat leaf parsley

Zucchini season is upon us and every vegetable garden has begun to fill up with this abundant squash.   

No need to worry! The FunGuy is here to save the day and keep everyone from being squashed under all those zucchini with this flavorful and simple recipe just in time to kick off the season!

DIRECTIONS:

  1. Preheat oven to 375F and place a large baking dish next to your work area. Transfer the cooked couscous, curry powder, cumin, and coriander seeds into a bowl and set aside. 
  2. Wash the zucchini and trim the ends before slicing them in half lengthwise. Scoop out the seeds with a spoon and discard, placing the zucchini shells in the baking dish, cut side up. Peel the onion and garlic, dice the onion and mince the garlic, and transfer them to the bowl with the couscous. Wash the tomatoes and cut them into quarters. Add the tomatoes and FunGuy mushrooms to the bowl with the couscous and mix well. 
  3. Spoon the couscous and mushroom mixture into each zucchini shell until overflowing. Drizzle with olive oil on top and sprinkle with a large pinch of salt. 
  4. Cook the filled zucchini in the oven for 18-20 minutes or until the zucchini is tender, the mushrooms have browned and the tomatoes have wilted. 
  5. Serve immediately with fresh flat leaf parsley on top. 

Have a Fun meal!