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🍽️ Stuffed Zucchini with Couscous

506 kcal · 30 min · 4 servings

Stuffed Zucchini with Couscous Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onions and garlic and chop them finely.
  2. 2. Heat two tablespoons of olive oil in a pan.
  3. 3. Sauté the onions and garlic over medium heat for two to three minutes until translucent.
  4. 4. Add the chopped tomatoes.
  5. 5. Let the sauce simmer uncovered on low heat for about 15 minutes.
  6. 6. Meanwhile, make a cross cut on the bottom of the beefsteak tomatoes.
  7. 7. Pour hot water over the tomatoes and rinse them immediately with cold water.
  8. 8. Remove the skin from the tomatoes.
  9. 9. Quarter the tomatoes and remove the core.
  10. 10. Cut the tomatoes into wedges.
  11. 11. Wash the zucchini and cut it in half lengthwise.
  12. 12. Lightly hollow out the zucchini halves.
  13. 13. Dice the removed zucchini flesh.
  14. 14. Wash the marjoram and shake it dry.
  15. 15. Finely chop the marjoram.
  16. 16. Stir the marjoram into the tomato sauce.
  17. 17. Season the sauce with salt and pepper.
  18. 18. Remove half of the sauce and set it aside.
  19. 19. Pour vegetable broth into the remaining half of the sauce.
  20. 20. Bring the mixture to a boil.
  21. 21. Add couscous, diced zucchini, and tomato wedges.
  22. 22. Season with salt and cayenne pepper.
  23. 23. Remove the pan from the heat.
  24. 24. Brush a baking tray with the remaining oil.
  25. 25. Place the zucchini halves on the tray.
  26. 26. Lightly salt and pepper the zucchini.
  27. 27. Fill the couscous mixture into the zucchini halves.
  28. 28. Grate cheese over the filling.
  29. 29. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
  30. 30. Bake the zucchini for about 15 minutes.
  31. 31. Warm the reserved tomato sauce shortly before the end of the cooking time.
  32. 32. Spread the sauce onto the plates.
  33. 33. Place two zucchini halves on the sauce.
  34. 34. Serve the dish.

Nutrition per serving