Stuffed Zucchini and Tomatoes

Ingredients

• 80 g orzo pasta
• Salt
• 200 g Chickpeas (canned; drained weight)
• 50 g corn (canned; drained weight)
• 125 g Baby spinach
• Pepper
• 125 g halloumi cheese
• 2 tbsp olive oil
• 2 Zucchini
• 2 Tomatoes

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Drain and set aside.

2. 2.

   Rinse and drain the chickpeas and corn. Wash and pat dry the spinach. Mix the pasta, chickpeas, corn, and spinach together and season with salt and pepper.

3. 3.

   Slice the halloumi into bite‑sized pieces. Heat oil in a pan. Sauté the halloumi slices over medium heat for 5 minutes until lightly browned. Meanwhile wash the zucchini, halve them lengthwise, scoop out the seeds, and steam the hollowed halves for 3–4 minutes over boiling water. In parallel, wash the tomatoes, cut off one top each, and carefully hollow them.

4. 4.

   Place the tomatoes and zucchini in a baking dish with their openings facing up and fill them with the pasta mixture; top the zucchini with the browned halloumi slices. Bake in a preheated oven at 180 °C (160 °C fan‑forced) for 20 minutes.