Zucchini, Mint, and Goat Cheese Couscous Casserole
This Zucchini, Mint, and Goat Cheese Couscous Casserole is full of warm, delicious flavors!
Servings: 4 servings
Ingredients
- nonstick cooking spray
- 1 ½ cups vegetable broth
- 1 cup couscous
- 4 teaspoons extra virgin olive oil, divided
- 1 medium onion, diced
- 2 medium zucchini or yellow squash, halved lengthwise and cut into half moons
- ¼ cup lightly packed mint leaves, thinly sliced
- minced zest from a large lemon
- 1 cup shredded mozzarella cheese, divided
- 4 ounces crumbled goat cheese (about 1 cup)
- salt
- pepper
Instructions
- 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 ½ 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 ½ 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!
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