Vegetarian stuffed zucchini

Ingredients for 2 servings:

• 1 large zucchini
• 2 handfuls of mushrooms (chanterelles, porcini mushrooms, button mushrooms, etc.)
• 1 onion(s)
• 1 bell pepper(s), red
• 2 spring onions
• 2 large tomatoes
• 1 chili
• 100 g couscous
• e.g. vegetable broth
• 1 clove(s) garlic
• oregano
• n. B. Thyme
• e.g. Parmesan or breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with couscous, mushrooms and vegetables

Halve the zucchini, scoop out the flesh with a spoon, and chop the insides. Season the zucchini halves with salt and pepper and brush with olive oil. Bake in a hot oven at 200°C (top/bottom heat) for about 15 minutes to cook through. Halve and deseed the red bell pepper. Season and oil the peppers and place them in the oven with the zucchini along with the tomatoes until the tomato skin bursts and the peppers turn black. Let them cool, peel them, and dice the peppers. Chop the onion and garlic and sauté them in a little olive oil. Finely chop the mushrooms and add them to the pan. Then add the zucchini flesh and fry everything until cooked through and lightly roasted. Meanwhile, prepare the couscous with vegetable stock in a large bowl according to the package instructions. Mix with the roasted vegetables, bell peppers, herbs, finely chopped chili, and spring onions. Squeeze the tomatoes over the mixture to allow the liquid to reach the mixture, then add the remaining chopped tomatoes. Season with salt, pepper, and herbs. Fill the zucchini halves with the mixture and sprinkle with Parmesan or breadcrumbs, if desired. Bake in a hot oven for 10 minutes. Tip: Any leftover mixture can be enjoyed cold the next day as a couscous salad, or freeze in portions for a quick refill for stuffed vegetables.