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Couscous-stuffed and baked zucchini

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Ingredients for 4 servings:

  • 2 zucchinis
  • 140 g couscous or bulgur
  • 300 ml water
  • 1 tbsp vegetable stock powder
  • 1 tsp turmeric
  • 4 tbsp olive oil
  • 1 clove(s) garlic
  • 2 tbsp parsley, flat, finely chopped
  • 1 bowl of cherry tomatoes
  • 10 sage leaves
  • 1 tbsp olive oil
  • salt and pepper
  • 1 ball(s) of mozzarella

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Heat the water, stock, turmeric, and oil. Stir in the couscous and let it swell. Season with garlic, parsley, salt, and pepper and set aside. Clean the zucchini, halve lengthwise, and scoop out the seeds with a spoon to create a hollow. Fill with the couscous mixture and top with mozzarella slices. Heat the olive oil in a heatproof dish and briefly brown the sage. Add the zucchini and season. Place the tomatoes to the right and left of the zucchini boats. Bake in the oven at 160°C (fan oven) for 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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