Stuffed Zucchini with Couscous, Green Peas, and Olives

by Editorial Staff

In our family, zucchini is most often stuffed with rice and meat, but I decided to move a little from the usual menu and use couscous, green peas, olives, and cheese as filling for zucchini. The result is an incredibly tasty and self-sufficient vegetable dish!

Ingredients

  • Zucchini – 3-4 pcs. (depending on size)
  • Couscous – 100 g
  • Olives – 10 pcs.
  • Hard cheese – 50 g
  • Onions – 50 g
  • Green peas, fresh or frozen – 50 g
  • Butter – 20 g
  • Fresh parsley – 2-3 sprigs
  • Vegetable oil – 1.5-2 tbsp
  • Salt – 1 teaspoon

Directions

  1. Prepare all required ingredients.I used Israeli petition couscous, but you can use small couscous.
  2. Rinse the couscous, pour 200 ml of water, add 0.5 teaspoon of salt.
  3. Cook the couscous petition over low heat for 15 minutes. (If you have small couscous, you can just pour boiling water over it, cover, and leave for 5 minutes.) Add 10 g butter to the finished couscous and stir.
  4. Turn on the oven to heat up to 180 degrees.
    Cut the courgettes in half lengthwise. Use a knife to cut the pulp with seeds, being careful not to damage the walls of the vegetable marrow. With a teaspoon, scrape off the remaining pulp and zucchini seeds.
    Sprinkle the marrow boats with 0.25 teaspoons of salt.
  5. Grease a baking sheet with the remaining butter. Put the zucchini on a baking sheet and place in the oven for 10 minutes.
  6. Cut the zucchini pulp into small pieces.
  7. Peel the onion and cut it into cubes.
  8. Preheat a skillet with vegetable oil. Saute the onions over medium heat for 3 minutes, stirring occasionally.
  9. Add chopped zucchini and green peas to the onion.
  10. Cook the onion with zucchini and peas for 10 minutes over low heat. If the peas are not tender after a while, add a little water, and continue cooking.
  11. Add the couscous to the pan and stir. Season to taste (I added another 0.25 teaspoons of salt). The filling for the zucchini is ready.
  12. After baking, the zucchini should keep their shape well.
  13. Stuff the courgettes with couscous, green peas, and onions.
  14. Cut the olives into rings.
  15. Place the olives on top of the couscous filling.
  16. Grate cheese on a coarse grater
  17. Sprinkle the stuffed zucchini with cheese.
  18. Increase the oven temperature to 200 degrees and bake the courgettes with couscous, green peas, and olives for another 5 minutes to melt the cheese.
  19. Zucchini stuffed with couscous, green peas and olives are ready. When serving, garnish the stuffed zucchini with parsley.

Enjoy your meal!

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