John Myers
Vegetarian: Stuffed Zucchini with Cous-cous and Feta
The perfect vegetarian: stuffed zucchini with cous-cous and feta recipe with a picture and simple step-by-step instructions.
- 1 Zucchini
- 100 g Crumbled feta
- 150 g Couscous
- 3 Tomatoes
- 1 bunch Spring onion rod
- 1 toe Garlic
- 1 Egg
- 200 ml Vegetable stock
- 1 bunch Peterslie
- Salt and pepper
- 0,5 Buffalo mozzarella
- Butter flakes
- Wash the zucchini and hollow out the skin. Put the cous-cous in a large bowl and top up with the hot broth.
- Then mix in a chopped tomato, spring onions, garlic, feta cheese, salt, pepper, parsley, a dash of olive oil and finally fold in the egg. Put the zucchini halves in a baking dish.
- Then spread everything generously into the zucchini halves, halve the other 2 tomatoes and place them along the edge
- Put flakes of butter on the halves and add a dash of olive oil to the mold. Bake in the preheated oven at 180C ° for about 30 minutes, put on the mozzarella 5 minutes before the end and season again.
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