Stuffed Zucchini

Cook vegetarian without anyone noticing 1. Peel onions and garlic, dice both and sauté in 3 tbsp olive oil. Add chopped tomatoes, cook for 5 minutes, season with salt, pepper and marjoram.

In the meantime, rinse and clean the zucchini, cut in half lengthwise. Hollow out halves slightly, dice the pulp that comes out. Sprinkle halves with juice of one lemon. Preheat oven to 200 °C.

Divide the sauce in half and set one half aside. To the other half, pour the clear soup, bring to a boil. Add couscous and zucchini cubes. Season with salt and pepper, remove from heat. 4.

Grease a baking tray with the remaining oil. Place zucchini on it, season lightly with salt, season with pepper. Pour in couscous mixture, cover with cheese. Bake in the oven at 200 degrees Celsius for 10-15 minutes. Heat remaining tomato sauce. Serve 2 zucchini halves each with tomato sauce.

Variation Instead of couscous use rice: cook 250 g rice, mix with the tomato sauce and the zucchini cubes, fill into the hollowed out zucchini and bake.

You can also fill melanzane, tomatoes or kohlrabi.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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