Stuffed Vegetarian Zucchini

Ingredients

• 2 onions
• 2 Garlic cloves
• 3 tbsp olive oil
• 800 g diced tomatoes (canned)
• 1 tbsp fresh chopped marjoram leaves
• 3 flesh tomatoes
• 4 small zucchini
• Salt
• pepper (ground)
• 300 ml vegetable broth (instant)
• 250 g couscous (instant)
• Cayenne pepper
• 100 g grated Emmental cheese
• oil (for baking sheet)

Instructions

1. 1.

   Peel and chop onions and garlic, sauté in olive oil until translucent, add diced tomatoes and simmer uncovered for about 15 minutes.

2. 2.

   Blanch tomatoes briefly, cool, peel, quarter, deseed, and cut into strips. Wash zucchini, trim, halve lengthwise, scoop out flesh and dice it.

3. 3.

   Stir marjoram into tomato sauce, season with salt and pepper. Divide sauce in half; set aside one portion. Pour vegetable broth over the other half, bring to a boil, add couscous, diced zucchini, and tomato strips. Season with salt and cayenne pepper, remove from heat.

4. 4.

   Place zucchini halves on an oiled baking sheet, lightly season with salt and pepper, fill with couscous mixture, sprinkle cheese on top. Bake in preheated oven at 200°C for about 15 minutes until golden.

5. 5.

   Reheat reserved tomato sauce and serve by placing two stuffed zucchini halves on each plate; enjoy the vegetarian stuffed zucchini.