Stuffed zucchini with couscous

Ingredients for 4 servings:

• 80 g couscous
• 1 onion(s)
• 1 garlic clove(s)
• 200 g minced beef
• 1 egg(s)
• salt and pepper
• 1 pinch(s) allspice
• 1 pinch of grated lemon peel (untreated)
• 4 sprigs of mint
• 4 m.-large zucchini
• 1 tbsp olive oil
• 200 ml vegetable stock
• 1 onion(s)
• 1 tsp olive oil
• 500 ml tomato(s), pureed
• 2 tbsp sauce thickener, dark
• salt and pepper
• Sugar
• 1 lemon(s)

Instructions

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

and tomato sauce

Cook the couscous in salted water according to the package instructions. Peel and dice the onions and garlic, and mix with the minced meat and egg. Season the meat mixture with salt, pepper, and allspice. Add the lemon zest. Rinse the mint (reserve some for garnish) and chop. Mix the cooked couscous with the mint into the minced meat. Wash the zucchini and cut into finger-length pieces. Scoop out the insides, leaving a small edge, using a meatball cutter or teaspoon. Finely chop the scooped flesh and mix it into the meat mixture. Season again to taste. Fill the zucchini with the minced meat mixture. Brush a baking dish with olive oil and add the zucchini. Pour in the stock. Cook the zucchini in a preheated oven at 200°C (180°C fan-assisted oven) for about 30 minutes, turning occasionally. For the sauce, peel and finely dice the onion. Heat the olive oil and sauté the onions. Add the passata and bring the sauce to a boil. Stir in the sauce thickener and cook for 1 minute while stirring. Season to taste with salt, pepper, and sugar. When the zucchini is cooked, stir the zucchini juice into the sauce and season again if desired. Serve the zucchini with the tomato sauce and garnish with lemon wedges and mint, if desired.