Zucchini with Swiss Chard and Couscous Filling
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large zucchini
- 10 large Swiss chard leaves with a stem
- 100 g sheep cheese
- 1 spring onion (s) (spring onions)
- 1 small carrot (s), yellow
- 1 cup couscous
- 2 cup / s salt water
- 1 sprig parsley
- 400 g tomato (s)
- 1 bunch herbs, Italian, fresh (e.g. basil, oregano, thyme)
- 1 tablespoon sugar
- Cheese, grated for gratin
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring 2 cups of salted water to the boil in a small saucepan, stir in the couscous and cover with the lid. In the meantime, wash the vegetables.
- Halve the zucchini lengthways and hollow out, save 3/4 of the pulp. 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, roast the chopped chard stalks with the finely chopped carrots in a little oil, then add the spring onions and the courgette, and finally add the chopped chard leaves.
- When everything is done, remove the pan from the warm stove. Then add the couscous and the crumbled sheep`s cheese, season with a little salt, pepper and the chopped parsley.
- Simmer the halved tomatoes in a saucepan and then puree the soft-boiled tomatoes with a hand blender. Season with sugar, salt and pepper and season with the finely chopped Italian herbs.
- Put 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 the zucchini).
- Sprinkle the filled zucchini with cheese and cover and place in the oven preheated to 180 ° C (top / bottom heat) for about 25 minutes, until the zucchini is cooked. Then remove the lid and let the cheese brown.
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