Oriental Stuffed Zucchini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 zucchini
- 2 onions)
- 1 tomato (s)
- 100 g feta cheese
- 50 g couscous
- some oil
- 1 tablespoon honey
- coriander
- cumin
- sesame
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 ° C.
- Let the couscous soak in one and a half times the amount of hot water.
- Wash the zucchini, cut in half lengthways and remove the pulp with a teaspoon. Cut this into small pieces and set aside.
- Put the hollowed out zucchini in an oiled or parchment-lined baking dish / baking sheet and bake in the oven for 5 - 10 minutes.
- Then take out the mold and raise the temperature to 180 ° C.
- Meanwhile, also cut the onions, tomatoes and feta into cubes. Sauté the onions in the oil, when they are translucent, add the honey and let it caramelize. Then add the pulp of the zucchini and the diced tomatoes. After a few minutes add the couscous and season with salt, pepper, cumin and coriander. Then add half of the feta and mix well briefly.
- Put the filling in the hollowed out zucchini, sprinkle with the rest of the feta and sprinkle some honey and sesame seeds on top. Then put the zucchini in the oven for about 20 minutes. It is best to test whether the zucchini are done before taking them out.
- I just always make a little more couscous than I need for the filling and serve the rest as a side dish. (Be careful when weighing for the filling: 50 g dry couscous corresponds to about 150 g swollen!)
- A yogurt dip goes well with it.
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