John Myers
Stuffed Zucchini (vegetarian)
The perfect stuffed zucchini (vegetarian) recipe with a picture and simple step-by-step instructions.
For the tomato sauce:
- 100 g Instant couscous
- 0,5 Red pepper
- 1 small Onion (or spring onion)
- 10 Black olives without stone (from the jar)
- 100 g Feta cheese
- Salt pepper
- 1 tbsp Olive oil
- 1 Can, small Chopped tomatoes
- 1 Onion
- 1 tbsp Olive oil
- 1 tbsp Tomato paste
- Salt pepper
- 1 pinch Sugar
- Pour 125 ml of the hot broth over the couscous and let it soak for about 5 minutes.
- Wash and core the bell pepper and cut into fine cubes. Peel the onion, dice finely. Heat some olive oil in a pan, fry the onion until translucent, add the prepared bell pepper and sweat everything, add to the couscous
- Finely chop the olives, pluck around 50 g of the feta cheese into small pieces, add both to the couscous with 1 tablespoon of olive oil and mix well.
- Preheat the oven to 200 ° C (top / bottom heat).
- Wash the zucchini, cut in half and scoop out with a teaspoon, place in a baking dish. Pour the couscous mixture into the zucchini and sprinkle with the remaining feta cheese. Pour in about 125 ml of vegetable stock and bake in the preheated oven for about 25-30 minutes.
- In the meantime, peel and finely chop the onion for the tomato sauce. Heat the olive oil in a saucepan, sweat the tomato paste and onion while stirring and deglaze with the chopped tomatoes. Let the lid simmer for about 15-20 minutes. Season to taste with salt, pepper and sugar.
- Spread the tomato sauce on plates and serve the filled zucchini on top.
- Mixed lettuce tastes good with it.
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