Zucchini with Couscous Stuffing
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- 2 onions
- 2 garlic cloves
- 3 Tbsps olive oil
- 800 grams crushed tomatoes (canned)
- 1 Tbsp marjoram
- 3 Beefsteak tomato
- 4 zucchini
- 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)
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.
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.
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.
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.
Heat reserved tomato sauce. Serve 2 zucchini halves on a plate with some of the sauce.