Recipe of the Month – Stuffed Zucchini with Couscous and Sheep's Cheese

Ingredients

• 1 zucchini
• 60 g couscous, raw
• 120 – 150 ml vegetable broth
• 50 g feta cheese
• 150 ml tomato purée
• 1 small onion or shallot
• 1 tbsp oil
• Salt, pepper, fresh herbs
• parchment paper

Preparation

1. Briefly boil the couscous in the broth, remove from the heat, and let it soak. Meanwhile, preheat the oven to 200°C. Wash the zucchini, halve them, and remove the seeds. Dice the cheese and mix with the cooled couscous. Season with fresh herbs and salt and pepper to taste. Fill the zucchini halves, place on parchment paper in the oven, and bake for approx. 30 minutes.

2. Meanwhile, prepare the tomato sauce. Finely chop the onion, sauté in oil, add the tomato purée, reduce the heat, and let it simmer. Add a little more broth if the sauce becomes too thick. Season the tomato sauce with salt, pepper, and herbs as desired and serve with the stuffed zucchini.

3. Caution:

4. When seasoning, keep in mind the natural saltiness of the cheese.

5. The larger the zucchini, the longer the baking time. Very suitable: mix ½ tsp turmeric, ½ tsp cumin, ½ tsp paprika, ½ tsp salt, 1 pinch of pepper, sprinkle over the dish, and serve.

6. Best regards,

7. Alexander Osl, Wolfgang Grünbart

8. and the team at eat4fun.at