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🍽️ Vegetables stuffed with pasta and Halloumi

649 kcal · 30 min · 4 servings

Ingredients

• 80 g orzo pasta
• salt
• 200 g chickpeas (can; drained weight)
• 50 g corn (can; drained weight)
• 125 g baby spinach
• pepper
• 125 g halloumi cheese
• 2 tbsp olive oil
• 2 zucchini
• 2 tomatoes

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Cook the pasta in it until al dente, exactly as stated on the package.
3. 3. Drain the pasta in a colander.
4. 4. Let the pasta drip dry well in the colander.
5. 5. Rinse the chickpeas under cold water.
6. 6. Rinse the corn under cold water.
7. 7. Let the chickpeas and corn drain.
8. 8. Wash the spinach thoroughly.
9. 9. Shake the spinach dry.
10. 10. Mix the drained pasta with the chickpeas.
11. 11. Add the corn to the pasta mixture.
12. 12. Gently fold in the spinach.
13. 13. Season the entire mixture with salt.
14. 14. Season the mixture with pepper.
15. 15. Cut the Halloumi cheese into bite-sized slices.
16. 16. Heat oil in a pan.
17. 17. Fry the cheese slices until golden brown over medium heat.
18. 18. This takes about 5 minutes.
19. 19. Wash the zucchini.
20. 20. Cut the zucchini in half lengthwise.
21. 21. Scrape the seeds out of the zucchini halves.
22. 22. Steam the hollowed zucchini halves over boiling water.
23. 23. This takes 3 to 4 minutes.
24. 24. Wash the tomatoes.
25. 25. Cut a lid off each tomato.
26. 26. Carefully hollow out the tomatoes.
27. 27. Place the tomatoes with the opening facing up in a baking dish.
28. 28. Place the zucchini halves with the opening facing up in the baking dish.
29. 29. Fill the tomatoes with the pasta mixture.
30. 30. Fill the zucchini halves with the pasta mixture.
31. 31. Top the zucchini halves with the fried cheese slices.
32. 32. Preheat the oven to 180 degrees Celsius top and bottom heat.
33. 33. Bake the stuffed vegetables for 20 minutes.

Nutrition per serving

• kcal: 649
• Protein: 35 g · Fett/Fat: 30 g · Carbs: 57 g