Stuffed zucchini with Ebly

Name: Stuffed zucchini with Ebly
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium onion; 2 TABLESPOONS Oil; 125 g Ebly (sun wheat); 7-10 Tbsp salt and pepper; 1 glass (255 g) dried tomatoes in oil; 75 g Arugula (rocket); 75 g Parmesan (piece); 100 g black olives (with stone); 4 Courgettes (about 200 g each); 1 TABLESPOON Vegetable broth

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 medium onion
2 TABLESPOONS Oil
125 g Ebly (sun wheat)
7-10 Tbsp salt and pepper
1 glass (255 g) dried tomatoes in oil
75 g Arugula (rocket)
75 g Parmesan (piece)
100 g black olives (with stone)
4 Courgettes (about 200 g each)
1 TABLESPOON Vegetable broth

Directions

1
Peel and finely chop the onion. Heat the oil in a pot. Brown onion and Ebly in it. Add 200 ml water and bring to the boil. Season with salt and swell for about 10 minutes. Drain Ebly if necessary.
2
Drain the tomatoes and cut them into cubes. Clean and wash the arugula and put aside about a quarter. Cut the rest into strips. Grate parmesan. Mix Ebly, tomatoes, rocket strips, olives and half of the parmesan.
3
Season to taste with salt and pepper.
4
Wash the zucchini, halve lengthwise and remove seeds. Fill with the Ebly mixture and place on the fat pan of the oven.
5
Dissolve the stock in approx. 1/2 l hot water and pour into the courgettes. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 20 minutes. About 5 minutes before the end of the baking time, sprinkle remaining parmesan over the courgettes.
6
Arrange the zucchini, garnish with the rest of the arugula.