Stuffed zucchini with couscous

Name: Stuffed zucchini with couscous
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Garlic cloves; 3 TABLESPOONS Olive oil; 3/8 l Vegetable broth (instant); 125 g Instant couscous (coarse durum wheat semolina); 100 g medieval grated Gouda cheese; 2 medium-sized onions; 3 medium-sized tomatoes; 4 (approx. 800 g) Courgette; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Grease; 1/2 Volume/pot of basil; 300 g Whole milk yoghurt

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Garlic cloves
3 TABLESPOONS Olive oil
3/8 l Vegetable broth (instant)
125 g Instant couscous (coarse durum wheat semolina)
100 g medieval grated Gouda cheese
2 medium-sized onions
3 medium-sized tomatoes
4 (approx. 800 g) Courgette
7-10 Tbsp salt, white pepper
7-10 Tbsp Grease
1/2 Volume/pot of basil
300 g Whole milk yoghurt

Directions

1
Peel and chop the onions and garlic. Fry half of each in 1 tablespoon of hot oil. Deglaze with 1/8 l broth, bring to the boil. Stir in couscous and let it swell covered for about 5 minutes. Wash and dice the tomatoes and add after about 2 minutes. Grate cheese, stir in half
2
Clean, wash and halve the zucchini. Hollow out halves, season. Finely chop the flesh. Fry with the rest of the onions in 1 tablespoon of hot oil. Deglaze with 1/4 l broth, bring to the boil. Season to taste. Pour into a large greased casserole dish
3
Place the zucchini in the mould and fill with couscous. Sprinkle the rest of the cheese on top. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 30 minutes
4
Wash the basil and cut into strips. Mix with yoghurt, rest of garlic and 1 tbsp. oil, season. Arrange with the zucchini