Zucchini with Couscous Filling

Ingredients

• 2 onions
• 2 Garlic cloves
• 3 tbsp olive oil
• 800 g diced tomatoes (canned)
• 3 plum tomatoes
• 4 zucchini
• 2 stalks marjoram
• Salt
• Pepper
• 300 ml Vegetable broth
• 250 g whole wheat couscous
• Cayenne pepper
• 80 g Emmental cheese

Instructions

1. 1.

   Peel and chop onions and garlic. Heat 2 tbsp olive oil in a pan and sauté both over medium heat for about 2–3 minutes until translucent.

2. 2.

   Add diced tomatoes to the pan and simmer on low heat, uncovered, for about 15 minutes.

3. 3.

   Meanwhile, score plum tomatoes crosswise, rinse with hot water, peel, quarter, seed, and cut into strips. Wash zucchini, trim ends, halve lengthwise, and scoop out a little flesh; dice the scooped flesh.

4. 4.

   Wash marjoram, shake dry, chop, and stir into the tomato sauce. Season with salt and pepper. Set aside half of the sauce. Pour vegetable broth over the remaining sauce, bring to a boil, then add couscous, diced zucchini, and tomato strips. Season with salt and cayenne pepper, remove from heat.

5. 5.

   Brush a baking sheet with leftover oil and place zucchini halves on it. Lightly season with salt and pepper, fill each half with the couscous mixture, and sprinkle shredded Emmental cheese on top. Bake in a preheated oven at 200 °C (180 °C fan) for about 15 minutes.

6. 6.

   Just before the end of baking, warm the remaining tomato sauce and spoon it over the zucchini halves. Serve immediately.