Zucchini with Couscous Stuffing

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Zucchini with Couscous Stuffing
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Healthy, because

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

Ingredients

for
4
Ingredients
2 onions
2 garlic cloves
3 Tbsps olive oil
800 grams crushed tomatoes (canned)
1 Tbsp marjoram
3 Beefsteak tomato
4 zucchini
salt
freshly ground peppers
300 milliliters Vegetable broth (instant)
250 grams Couscous (instant)
cayenne pepper
100 grams Emmentaler cheese (grated)
vegetable oil (for the baking sheet)
How healthy are the main ingredients?
tomatoEmmentaler cheeseolive oilmarjoramoniongarlic clove

Preparation steps

1.

Peel onions and garlic, chop and add to a pan with the olive oil. Cook until translucent and then add crushed tomatoes. Simmer for about 15 minutes.

2.

Blanch tomatoes for a few seconds in boiling water, rinse in cold water, peel, quarter, core and cut into wedges. Rinse zucchini, trim and cut in half lengthwise. Hollow out the halves slightly and chop the scooped flesh into cubes.

3.

Stir marjoram into the tomato sauce and season with salt and pepper. Divide sauce in half and set half aside. Pour the vegetable stock into the remaining half, bring to a boil and add couscous, zucchini cubes and tomato wedges. Season with salt and cayenne pepper and remove from heat.

4.

Put zucchini on an oiled baking sheet and season with salt and pepper. Fill with the couscous mixture and sprinkle with cheese. Bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes.

5.

Heat reserved tomato sauce. Serve 2 zucchini halves on a plate with some of the sauce.