Zucchini Stuffed with Israeli Couscous Recipe

Ingredients

• 4 medium zucchini
• 5 tablespoons olive oil, divided
• 2 leeks, white parts and light green sliced thin and thoroughly cleaned
• 2 tablespoons butter
• 8 ounces Israeli couscous (do not substitute regular couscous!)
• 1 3/4 cups vegetable broth (a clear type, not a thick soup)
• 1 bay leaf
• 2 cloves garlic, thinly sliced
• 1 28 ounce can crushed tomatoes
• Zest of one lemon (Meyer lemon if possible)
• 1/8 teaspoon chili flakes
• 1/2 cup homemade breadcrumbs, toasted in a skillet with butter
• Handful of flat-leaf (Italian) parsley leaves
• 1/2 cup feta cheese, crumbled

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