Stuffed zucchini

Ingredients for 1 servings:

• 1 m.-large zucchini
• 70 g couscous
• 150 ml tomato juice
• 150 ml water, approx.
• 80 g sheep’s cheese
• 1 small onion(s)
• 2 cherry tomatoes
• salt and pepper
• Paprika powder, sweet/rose hot
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with feta cheese and tomatoes

Halve the zucchini lengthwise and scoop out the insides with a small spoon. Dice the onion and zucchini flesh. Mix tomato juice with hot water (approx. 150ml) and pour it over the couscous. Let the couscous swell, adding more hot water if necessary. Fry the diced onion and zucchini in hot olive oil until lightly browned. Meanwhile, slice the feta cheese and tomatoes. Mix the onion and zucchini mixture with the couscous, season to taste, and stuff the zucchini into the filling. Top with feta cheese slices first, then with tomato slices. Bake the zucchini halves at 200°C for about 30 minutes, until the zucchini is soft and the cheese has melted. If the zucchini is too small for the filling, you can reheat the remaining filling shortly before serving and serve it with the zucchini.