Zucchini with chard and couscous filling

Ingredients for 4 servings:

• 2 large zucchini
• 10 large chard leaves with stem
• 100 g sheep’s cheese
• 1 stalk(s) spring onion(s)
• 1 small carrot(s), yellow
• 1 cup couscous
• 2 cups salt water
• 1 sprig(s) parsley
• 400 g tomatoes
• 1 bunch of fresh Italian herbs (e.g. basil, oregano, thyme)
• 1 tbsp sugar
• n. B. Grated cheese for gratinating
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

in tomato sauce, topped with cheese

Bring 2 cups of salted water to a boil in a small saucepan, stir in the couscous, and cover. In the meantime, wash the vegetables. Halve the zucchini lengthwise and scoop out the flesh, reserving 3/4 of the flesh. Cut the chard stalks into small pieces and roughly chop the leaves. Finely chop the spring onions and carrots, and halve the tomatoes. In a pan, sauté the chopped chard stalks with the finely chopped carrots in a little oil, then add the spring onions and zucchini flesh, and finally the chopped chard leaves. When everything is cooked, remove the pan from the heat. Add the couscous and crumbled feta cheese, and season with salt, pepper, and chopped parsley. Simmer the halved tomatoes in a saucepan, then puree the softened tomatoes with an immersion blender. Season with sugar, salt, and pepper, and season with the finely chopped Italian herbs. Place the halved zucchini in a suitable baking dish and fill with the couscous mixture. Carefully pour the tomato sauce into the baking dish (not on top of the zucchini). Sprinkle the stuffed zucchini with cheese, cover, and place in an oven preheated to 180°C (top/bottom heat) for about 25 minutes, until the zucchini is tender. Then remove the lid and let the cheese brown.