Zucchini Stuffed with Brie and Mushrooms

Preheat the oven to 200°C (approximately 400°F).

Rinse the zucchini, cut in half lengthwise, and scrape out the seeds with a teaspoon. Place the halves cut side up in a buttered baking dish.

Put the couscous in a bowl, stir in the boiling broth and let soak for about 10 minutes.

Rinse and chop the mushrooms. Peel and chop the onion and garlic and sauté in a hot pan with a little oil until translucent. Add the mushrooms and sauté until the liquid is evaporated. Stir in the herbs, and season with salt and pepper. Remove from the heat.

Fluff the couscous with a fork, stir in the mushrooms, and spread the mixture into the zucchini halves. Cut the brie into thin slices and spread on the zucchini slices. Bake for 20 to 25 minutes.