Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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.