Lunch & Dinner

Spinach And Herb Cauliflower Couscous Stuffed Zucchini

By Chef Sylvie
Gluten Free, Grain Free, Paleo, Vegan, and Vegetarian
PREP TIME: 25 min
TOTAL TIME: 25 min

Zucchini boats filled with a spinach and cauliflower “couscous”.


  • 6 small to medium zucchini, cut in half lengthwise
  • The zest of half a lemon
  • The juice of one large lemon
  • 1 small garlic clove, finely minced
  • 1 Tablespoon/15ml extra-virgin olive oil
  • Freshly ground black pepper
  • Coarse sea salt
  • ½ a medium sized head of cauliflower, cut into florets
  • 1 cup baby spinach leaves, thinly chopped
  • 2 Tablespoons chopped fresh mint leaves
  • 1 Tablespoon chopped fresh oregano leaves
  • 1/4 cup/45g black olives (like kalamata), pitted and coarsely chopped
  • ¼ cup/30g raw pine nuts, coarsely chopped and lightly toasted if desired for a nuttier taste


  1. Cut each zucchini in half lengthwise; scoop out the seeds and pulp from the center. Sprinkle a generous amount of salt evenly over the zucchini. Place the salted zucchini face down on a shallow dish and set aside for at least 15-20 minutes to drain.
  2. In the meantime make the filling. Whisk together the lemon zest, lemon juice, minced garlic, olive oil, and a pinch of salt and pepper in a medium sized bowl and set aside.
  3. Place the cauliflower florets into the bowl of a food processor and pulse until finely chopped. (Don’t over-process, you want a fluffy texture with grain-sized pieces)
  4. Add the chopped cauliflower, to the dressing and toss to combine. Add in the chopped spinach, finely chopped herbs and chopped black olives and toss again.
  5. Flip salted zucchini halves over and wipe dry with a clean cloth. Spoon cauliflower stuffing into each zucchini half, top with pine nuts and serve immediately.

This recipe originally appeared on Gourmande in the Kitchen.