Baked Zucchini with Couscous and Olives

Ingredients

• 50 g Couscous
• 1 kg assorted zucchini (4 pieces)
• 60 g olives (canned; pitted)
• 50 g dried tomatoes
• 30 g red onion (1 small)
• 20 g Parsley (1 bunch)
• 125 g mozzarella (1 ball)
• 20 g olive oil (2 tbsp)
• Salt
• Pepper
• Lemon juice
• 30 g pine nuts (2 tbsp)

Instructions

1. 1.

   Pour couscous over 200 ml hot water and let it swell for 5 minutes.

2. 2.

   Meanwhile, wash, clean, and halve the zucchini. Carefully scrape out the pulp with a spoon and cut it into small pieces. Cut the olives and tomatoes into small pieces. Peel the onion and slice it into rings. Wash, dry, pluck the leaves from the parsley, and chop it. Set aside a little parsley. Cut the mozzarella into small pieces.

3. 3.

   Mix couscous with olive oil, zucchini pulp, olives, tomatoes, onion, mozzarella, and parsley. Season with salt, pepper, and lemon juice and put it in the zucchini halves.

4. 4.

   Sprinkle the zucchini with pine nuts, place them on a baking sheet lined with parchment paper, and bake in a preheated oven at 220 °C (fan 200 °C; Gas: mark 3–4) for about 15–20 minutes.

5. 5.

   Sprinkle the baked zucchini with couscous and olives with the remaining parsley and serve.