🍽️ Oven Zucchini with Ratatouille and Couscous Salad

Name: Oven Zucchini with Ratatouille and Couscous Salad
Total time: 30 min
Yield: 4 servings
Ingredients: Salt pinch; Couscous 200 g; Pepper, yellow 2 pcs.; Zucchini 3 pcs.; Onions, yellow 2 pcs.; Oil 4 tbsp; Oregano, dried pinch; Pepper, black ground pinch; Mozzarella 2 pcs.; Tomatoes, pureed 500 g; Chives, fresh 40 g; Sugar 1 tbsp; Vinegar 1 tbsp; Olive oil 3 tbsp

450 kcal · 30 min · 4 servings

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Ingredients

Salt pinch
Couscous 200 g
Pepper, yellow 2 pcs.
Zucchini 3 pcs.
Onions, yellow 2 pcs.
Oil 4 tbsp
Oregano, dried pinch
Pepper, black ground pinch
Mozzarella 2 pcs.
Tomatoes, pureed 500 g
Chives, fresh 40 g
Sugar 1 tbsp
Vinegar 1 tbsp
Olive oil 3 tbsp

Instructions

1. Preheat the oven to 200 degrees Celsius with fan.
2. Bring about 250 milliliters of salted water to a boil in a pot.
3. Stir the couscous into the bubbling water.
4. Remove the pot from the heat and let the couscous swell covered for about 10 minutes.
5. Wash the bell pepper and remove the stem and seeds.
6. Cut the bell pepper into pieces about 1 centimeter in size.
7. Wash the zucchini and cut off the ends.
8. Dice half of the zucchini into pieces about 1 centimeter in size.
9. Halve the remaining zucchini crosswise.
10. Cut the zucchini halves lengthwise into 4 slices.
11. Halve the onion and peel it.
12. Cut the onion into fine cubes.
13. Heat 2 tablespoons of oil in a frying pan on medium heat.
14. Fry the zucchini slices on both sides for about 1 minute.
15. Place the zucchini slices on a baking sheet lined with baking paper.
16. Sprinkle the zucchini with oregano, salt, and pepper.
17. Tear the mozzarella into small pieces.
18. Distribute the mozzarella on the zucchini slices.
19. Bake the zucchini in the oven for about 15 minutes.
20. Heat 2 tablespoons of oil in a pot on medium to high heat.
21. Fry the onions there for about 1 minute.
22. Add the zucchini cubes and the bell pepper.
23. Fry the vegetables together for about 3 to 4 minutes.
24. Pour in the pureed tomatoes.
25. Let the vegetables simmer on low heat for about 5 minutes.
26. Wash the chives and let them dry.
27. Cut the chives into fine rings.
28. Add the chive rings to the couscous.
29. Season the ratatouille vegetables with sugar, oregano, salt, and pepper.
30. Mix vinegar and olive oil into the couscous.
31. Season the couscous with salt and pepper.
32. Take the zucchini out of the oven.
33. Arrange the zucchini on plates.
34. Serve the zucchini with the ratatouille and the couscous salad.

Nutrition per serving

kcal: 450
Protein: 12 g · Fett/Fat: 20 g · Carbs: 54 g