Treat your family to this cheesy, delicious, and healthy Zucchini, Mint, and Goat Cheese Couscous Casserole tonight!
If you’ve ever had a garden, you know how quickly zucchini can multiply. When I was a kid, my parents gave me a little patch in their garden every year. I was not a good gardener, but even with all the weeds and neglect, the zucchini somehow thrived!
Now that I live in a city apartment, I dream of having a garden again someday (hopefully, I’d take better care of it). In the meantime, the farmer’s market and grocery store is overflowing with this wonderful veggie.
I love zucchini, but I can only eat so much zucchini bread … well, at least until it goes straight to my hips. Use that prolific veggie in this delicious Zucchini, Mint, and Goat Cheese Couscous Casserole instead.
This easy vegetarian casserole was inspired by a stuffed zucchini recipe I tried earlier this summer. I absolutely loved the recipe’s combination of goat cheese, mint, and lemon zest. It was so flavorful, and it would never have occurred to me to combine those ingredients.
It’s also quite simple to make. You’ll start by quickly sauteing onions and zucchini. I actually used yellow squash here, as you can probably tell, and it works great, too.
I love couscous when it’s prepared this way. One of my all-time favorite cookbooks, Quick Vegetarian Pleasures (actually, anything written by Jeanne Lemlin is awesome!), has a baked couscous recipe that I’ve made a million time. If you’re used to eating couscous as a base for a sauce or a stew, definitely give this yummy casserole a try.
- nonstick cooking spray
- 1 1/2 cups vegetable broth
- 1 cup couscous
- 4 tsp. extra virgin olive oil, divided
- 1 medium onion, diced
- 2 medium zucchini or yellow squash, halved lengthwise and cut into half moons
- 1/4 cup lightly packed mint leaves, thinly sliced
- minced zest from a large lemon
- 1 cup shredded mozzarella cheese, divided
- 4 oz. crumbled goat cheese (about 1 cup)
- salt and pepper
- Preheat oven to 425 degrees. Spray a 9 x 9-inch baking pan with nonstick cooking spray.
- Bring vegetable broth to a boil in a small pot, then remove from heat.
- Stir couscous into broth and cover. Set aside for 5 minutes, then fluff with a fork.
- Heat 2 tsp. olive oil in a large pan over medium-high heat.
- Cook onion in oil until browned on edges, stirring frequently.
- Add zucchini to pan and cook until lightly browned. Season generously with salt and pepper.
- Transfer couscous to a large bowl, stir in remaining 2 tsp. olive oil, then add the zucchini, mint, and lemon zest.
- Mix in 1/2 cup mozzarella cheese and all of the goat cheese. Season with additional salt and pepper, to taste.
- Spoon couscous mixture into baking pan, then top with remaining 1/2 cup mozzarella.
- Bake until cheese is lightly browned and casserole is hot, about 20 to 25 minutes.
- Serve hot, sprinkled with additional mint for garnish. Enjoy!
If you’re one of those crazy people like him, feel free to substitute feta instead. It will still be just as delicious. You could also change up the herbs or even replace the zucchini with your favorite sauteed vegetable. Have fun with it!
I’m linking up with I Heart Naptime.