Stuffed zucchini

Ingredients for 2 servings:

• 3 thick zucchini
• 1 cup couscous, instant
• n. B. water
• 1 tbsp olive oil
• 1 can of tomatoes or fresh tomatoes
• 1 bunch thyme, or dried thyme
• 1 small lemon(s), the juice
• possibly sugar
• salt and pepper
• Cheese, grated, optional

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with fruity couscous and tomato filling

Wash the zucchini and halve lengthwise. Blanch briefly in boiling salted water until soft inside, but firm enough to be stuffed. Meanwhile, let the couscous simmer (equal parts boiling water and instant couscous, salt, and 1 tablespoon olive oil), stirring thoroughly several times to prevent it from sticking together. Scoop out the soft inner flesh of the zucchini with a spoon, chop it up, and add it to the cooked couscous. Add canned tomatoes or finely chopped fresh tomatoes and season with salt, pepper, and fresh thyme. Add lemon juice to taste, then reduce the acidity with a little sugar if desired. The stuffed zucchini will now be lukewarm and a perfect summer dish. They can also be put back in the oven to reheat, then they’re also great topped with cheese!