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🍽️ Stuffed Tomatoes and Zucchini with Couscous

421 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 4 large tomatoes
• salt
• pepper (from the mill)
• 4 portobello mushrooms
• 3 tbsp chopped parsley
• 100 g feta cheese
• 3 tbsp olive oil
• 1 large zucchini (approx. 250 g)
• 125 ml vegetable broth
• 125 g couscous
• 2 tbsp crème fraîche
• cayenne pepper
• 3 tbsp butter

Instructions

1. 1. Peel the onion and garlic. Finely chop both ingredients.
2. 2. Wash the tomatoes thoroughly.
3. 3. Cut a flat slice off the top of each tomato. Save this slice to use as a lid later.
4. 4. Carefully scoop out the flesh of the tomatoes with a spoon.
5. 5. Season the inside of the hollowed tomatoes with salt and pepper.
6. 6. Clean the mushrooms.
7. 7. Twist out the stems of the mushrooms.
8. 8. Crumble the feta cheese into small pieces.
9. 9. Clean and wash the zucchini.
10. 10. Cut the zucchini into four equal pieces.
11. 11. Hollow out the zucchini pieces using a melon baller.
12. 12. Bring water to a boil and add some salt.
13. 13. Blanch the zucchini pieces for 2 minutes in the boiling salted water.
14. 14. Drain the zucchini.
15. 15. Shock the zucchini with cold water to stop the cooking process.
16. 16. Pat the zucchini pieces dry with a kitchen towel.
17. 17. Finely chop the removed mushroom stems.
18. 18. Chop the previously cut tomato lids.
19. 19. Chop the scooped-out zucchini flesh.
20. 20. Add one tablespoon of oil to a pan.
21. 21. Bring the broth to a boil in the pan.
22. 22. Stir the couscous into the hot broth.
23. 23. Remove the pan from the heat.
24. 24. Place a lid on the pan.
25. 25. Let the couscous swell for 3 minutes.
26. 26. Add one tablespoon of oil to a separate pan.
27. 27. Sauté the chopped vegetables, onions, and garlic in the pan.
28. 28. Stir constantly while doing so.
29. 29. Mix the sautéed vegetables with the couscous.
30. 30. Add the parsley to the mixture.
31. 31. Add the crème fraîche to the mixture.
32. 32. Add about two-thirds of the feta to the couscous mixture.
33. 33. Season the filling generously with salt.
34. 34. Season the filling with pepper.
35. 35. Season the filling with cayenne pepper.
36. 36. Fill the prepared tomatoes and zucchini pieces with the couscous mixture.
37. 37. Grease a baking dish.
38. 38. Place the stuffed vegetable pieces into the baking dish.
39. 39. Sprinkle the vegetable pieces with butter flakes.
40. 40. Sprinkle the vegetable pieces with the remaining feta.
41. 41. Preheat the oven to 200 degrees.
42. 42. Place the baking dish in the preheated oven.
43. 43. Bake the vegetable pieces for about 30 minutes.

Nutrition per serving

• kcal: 421
• Protein: 17 g · Fett/Fat: 27 g · Carbs: 28 g