John Myers
Ingredients for 4 servings:
- 4 zucchini, white UFOs
- 3 bell peppers, colored
- 2 shallots
- 2 garlic cloves
- 2 tbsp oil
- 1 ½ cups couscous
- 3 cups vegetable broth
- salt and pepper
- e.g. chili flakes
- 200 g Emmental cheese, sliced
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
vegetarian
Wash the zucchini, cut off the top and hollow out the insides. Dice the flesh. Wash and finely dice the bell peppers. Peel and finely dice the shallots and garlic. Heat the oil in a pan and briefly sauté the vegetables. Add the couscous and sweat. Pour in the stock and let it swell for 5-10 minutes. Season to taste. Preheat the oven to 180°C (top/bottom heat). Salt the insides of the zucchini well. Fill with the couscous and top with cheese. Drizzle a little olive oil in a baking dish and place the stuffed zucchini in. Bake in the middle rack of the oven for about 45 minutes. Serve with a hearty sauce, such as tomato sauce arrabiata.
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