Couscous-Stuffed Zucchini

4 medium (12-inch) zucchini I yellow onion, finely chopped Iclove

garlic, crushed ITablespoon olive oil 1cup cooked couscous 1cup crushed tomatoes Pinch dried basil leaves I Tablespoon fresh-minced parsley Salt or salt substitute and freshly-cracked pepper to taste Preheat oven to 400 degrees. Simmer whole zucchini in salted water until soft for about IO minutes. Remove squash from water, slice lengthwise, and scrape pulp into mixing bowl. In a skillet, sout6 onions and garlic in oil until clear. Combine all ingredients, refill squash shells with mixture, and set on cookie sheet. Bake at 400 degrees for 10 minutes or until piping hot. Serve this as a side dish.