Oriental stuffed zucchini

Ingredients for 2 servings:

• 2 zucchinis
• 2 onions
• 1 tomato(s)
• 100 g feta cheese
• 50 g couscous
• some oil
• 1 tbsp honey
• e.g. coriander
• e.g. cumin
• sesame

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, light and delicious

Preheat the oven to 150°C. Add one and a half times the amount of hot water to the couscous. Wash the zucchini, halve lengthwise, and scoop out the flesh with a teaspoon. Finely chop the flesh and set aside. Place the hollowed-out zucchini in an oiled or parchment-lined baking dish/baking tray and bake in the oven for 5-10 minutes. Remove the dish and increase the temperature to 180°C. Meanwhile, dice the onions, tomatoes, and feta. Sauté the onions in the oil until translucent, add the honey, and let it caramelize. Then add the zucchini flesh and diced tomatoes. After a few minutes, add the couscous and season with salt, pepper, cumin, and coriander. Then add half of the feta and mix briefly to combine. Spoon the filling into the hollowed-out zucchini, sprinkle with the remaining feta, and drizzle with a little honey and sesame seeds. Then, bake the zucchini in the oven for about 20 minutes. It’s best to test the zucchini for doneness before removing them. I always make a little more couscous than I need for the filling and serve the rest as a side dish. (Be careful when weighing the filling: 50g of dry couscous is equivalent to about 150g of soaked couscous!) A yogurt dip goes well with this.