Zucchini stuffed with Brie and mushrooms

Ingredients

• 4 large zucchini
• butter (for greasing the dish)
• 150 g Couscous
• 200 ml vegetable broth
• 200 g fresh mushrooms
• 1 onion
• olive oil
• 0.5 tsp freshly chopped thyme
• 0.5 tsp freshly chopped rosemary
• Salt
• Pepper (freshly ground)
• 200 g Brie

Instructions

1. 1.

   Preheat the oven to 200°C (400°F).

2. 2.

   Wash, trim and halve the zucchini lengthwise; scoop out the seeds with a teaspoon. Place the halves cut side up in a greased baking dish.

3. 3.

   In a bowl pour the couscous over boiling broth and let it absorb for about 10 minutes.

4. 4.

   Meanwhile, clean and finely chop the mushrooms. Peel and finely dice the onion. Sauté the onion in hot oil until translucent; add the mushrooms and cook until the liquid evaporates. Stir in thyme, rosemary, salt and pepper, taste, then remove from heat.

5. 5.

   Fluff the couscous with a fork, mix in the mushroom mixture, season again if needed, and spoon the filling into the zucchini halves. Slice the Brie thinly and arrange the slices on top of each zucchini half. Bake for 20–25 minutes until golden and bubbly.

6. 6.

   Serve plated on a dish; optionally accompany with rice.