Summary

Ingredients

• 1 large zucchini
• 2 handfuls mushrooms (chanterelles, boletus, mushrooms, etc.)
• 1 onion (s)
• 1 red pepper (s)
• 2 spring onion (s)
• 2 large tomato (s)
• 1 chilli
• 100 g couscous
• vegetable broth
• 1 clove garlic
• oregano
• Thyme
• Parmesan or breadcrumbs

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Instructions

1. Halve the zucchini, scrape out the pulp with a spoon and cut the inside into small pieces. Salt and pepper the zucchini halves and brush with olive oil. Pre-bake in the oven at 200 ° C for about 15 minutes so that they are cooked through.
2. Halve and core the red peppers, season and oil together with the tomatoes and place in the oven with the zucchini until the tomato peel pops open and the peppers turn black. Then let it cool down, peel it and dice the bell pepper.
3. Chop the onion and garlic and sauté in a little olive oil. Chop the mushrooms and add them to the pan. Then add the pulp of the zucchini and fry everything until it is cooked through and has a light roasted aroma.
4. In the meantime, prepare the couscous and vegetable stock in a large bowl according to the instructions on the packet. Mix with the fried vegetables, paprika, herbs, finely chopped chilli and spring onions. Squeeze the tomatoes over it so that the liquid ends up in the mixture, and add the rest, crushed. Season to taste with salt, pepper and herbs. Pour the mixture into the zucchini halves, sprinkle with parmesan or breadcrumbs if necessary and bake in the oven in 10 minutes.
5. The leftover mass can be enjoyed cold as a couscous salad the next day or frozen in portions to have a quick replenishment for filled vegetables.