Step 1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Trim and halve zucchini; scoop out seeds with a spoon and discard. Rub each half all over with a drizzle of olive oil; season with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Arrange cut sides down on a baking sheet. • Roast on top rack until browned and tender, 15-20 minutes.

Step 2

• While zucchini roasts, peel and mince or grate garlic. Finely dice tomatoes.

Step 3

• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add couscous, garlic, half the tomatoes, and remaining Italian Seasoning. Cook, stirring, until fragrant, 1-2 minutes. • Add stock concentrate, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a simmer, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Turn off heat. Drain any excess liquid from pot if necessary.

Step 4

• While couscous cooks, in a medium bowl, combine half the Parmesan (save the rest for serving), remaining tomatoes, a large drizzle of olive oil, and balsamic glaze to taste (save a bit for serving if desired). Season with salt, pepper, and a pinch of chili flakes to taste.

Step 5

• Season couscous with salt and pepper. • Remove zucchini from oven and heat broiler to high. Flip zucchini; blot out any excess liquid with paper towels. Stuff zucchini with as much couscous as will fit (save the rest for serving). Sprinkle with mozzarella. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.

Step 6

• Divide remaining couscous between plates and top with stuffed zucchini. Top with bruschetta and drizzle with any remaining balsamic glaze to taste. Garnish with remaining Parmesan. Sprinkle with a pinch of chili flakes if desired and serve.