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🍽️ Zucchini Stuffed with Mushrooms and Brie

471 kcal · 30 min · 4 servings

Ingredients

• 4 large zucchini
• Butter (for the dish)
• 150 g couscous
• 200 ml vegetable broth
• 200 g fresh mushrooms
• 1 onion
• Olive oil
• 0.5 tsp freshly chopped thyme
• 0.5 tsp freshly chopped rosemary
• Salt
• Pepper (from the mill)
• 200 g Brie

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the zucchini thoroughly.
3. 3. Cut the zucchini in half lengthwise.
4. 4. Carefully scoop out the seeds with a teaspoon.
5. 5. Place the zucchini halves cut-side up in a lightly buttered baking dish.
6. 6. Put the couscous into a bowl.
7. 7. Pour the boiling broth over the couscous.
8. 8. Let the couscous swell for about 10 minutes.
9. 9. Clean the mushrooms in the meantime.
10. 10. Chop the mushrooms finely.
11. 11. Peel the onion and the garlic.
12. 12. Finely chop the onion and garlic.
13. 13. Heat oil in a pan.
14. 14. Sauté the onions and garlic until translucent in the hot pan.
15. 15. Add the mushrooms to the pan.
16. 16. Fry the mushrooms until the released liquid has evaporated.
17. 17. Stir the herbs into the mushroom mixture.
18. 18. Season the filling with salt and pepper.
19. 19. Finally, taste the filling and adjust seasoning if needed.
20. 20. Remove the pan from the heat.
21. 21. Fluff the swollen couscous with a fork.
22. 22. Mix the couscous with the mushroom mixture.
23. 23. Taste the couscous filling again and adjust if necessary.
24. 24. Fill the couscous mixture into the zucchini halves.
25. 25. Slice the Brie cheese into thin slices.
26. 26. Place the Brie slices on top of the stuffed zucchini.
27. 27. Place the baking dish in the preheated oven.
28. 28. Gratin the zucchini for 20 to 25 minutes.
29. 29. Remove the zucchini from the oven.
30. 30. Plate the stuffed zucchini.
31. 31. Optionally serve with rice on the side.

Nutrition per serving

• kcal: 471
• Protein: 20 g · Fett/Fat: 29 g · Carbs: 32 g