Sweet Citrus Tilapia and Zucchini Stuffed with Arugula, Cous-cous, and Mozzarella

I have a new appreciation for all things stuffed. While I may have experimented recently with a few other creations, these stuffed zucchini truly take home the grand prize. Perhaps I was just extra hungry when I made them, but the blend of sharp arugula with creamy mozzarella and savory cous-cous blended perfectly with the ripe summer zucchini for a delicious creation. The fun of stuffing it all together and even eating it as finger food made it all the more fun. Seriously, doesn't food taste way better when you get to use your fingers? I see a great restaurant idea somewhere in here.

Along with the zucchini I prepared a sweet yet citrus-y tilapia. The simple marinade was delicious and could easily be used for other varieties of fish beyond basic white fishes, such as salmon or swordfish. It would also work very well with chicken.

I served a white wine blend, La Petit Tour '09 from Saddlehorn Vineyard at San Martin, with the meal. It's a California table wine, made mostly of Chardonnay and Semillon. The Semillon was a bit fruity, giving the wine a very crisp finish while keeping it incredibly light. The Chardonnay made it a little butter-y with a richness, even as it was incredibly smooth and delicate. It accented the fish and the zucchini perfectly.

Difficulty: easy-medium
Time: 45 minutes
Cost: $17.66



Zucchini Stuffed with Arugula, Cous-cous, and Mozzarella
Time: 40 minutes

Ingredients:
5 zucchini
2.5 c vegetable broth (low sodium)
1/2 c shallots
1.5 or 2 c fresh arugula (about 3/4 of a package)
1 package cous-cous
1/2 c shredded mozzarella, fat free or low fat
2 tsp lemon rind
3 tbsp lemon juice
2 tsp olive oil
3/4 tsp black pepper
2 tbsp parmesan, grated

First, wash your zucchini and pierce them a few times throughout their body with a fork. Then microwave the zucchini for about 5 minutes. You can start with 3-4 minutes but might need to add time. They are done when they are just soft to the touch without being 100% cooked. Set them aside to cool.

While the zucchini are cooking bring the vegetable broth to a soft boil. Add the shallots and let them cook for about 3 minutes. Then add the arugula and let the water continue to boil for another 2 minutes.

Add the cous-cous, stir it in quickly, and then cover the pot and remove it from the heat. Leave it covered and let it sit for 5-6 minutes. Then open it and add the mozzarella, lemon rind, lemon juice, olive oil, and black pepper.

Set that aside for the moment and turn back to the zucchini. Slice each zucchini in half lengthwise, keeping the top and bottom intact. Use a knife or spoon to scoop or slice out the inside, leaving a 1/4" thick shell at least or more if it is needed to keep the zucchini roughly staying in its shape. Fill each hollowed-out zucchini with the mixture, distributing it evenly until all is used and the zucchinis are well stuffed. Sprinkle the parmesan on top of each zucchni.

Heat a grill pan over medium-high heat. Grease if needed with cooking spray. Place the stuffed zucchini on the pan and grill for about 7-8 minutes or until you have grill lines on the bottom and the entire thing is warm. Enjoy!

Sweet Citrus Tilapia
Time: 35 minutes

Ingredients:
1 lb tilapia
juice of one orange (1/2 c)
3 tbsp lime juice
1 tbsp brown sugar
2 tsp olive oil
2 tsp soy sauce, low sodium
1/4 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
2 garlic cloves, minced
1/2 tsp paprika

(this recipe is based upon a similar one from Cooking Light)

Grease a glass baking dish with cooking spray and lay the fillets out in the pan so at least most of each one is showing. Mix together the orange juice, lime juice, brown sugar, olive oil, soy sauce, salt, cumin, black pepper, and garlic cloves in a small bowl. Whisk to make sure it's well combined.

Pour the sauce over the fish and let it sit on the counter and marinate for 15 minutes. As it is marinating, preheat the broiler.

Sprinkle the paprika over the fish and broil for 15 minutes or until done. Enjoy!