Filled zucchini with couscous, chickpeas, feta and herbs
Summer Recipe

Filled zucchini with couscous

Chopped zucchini are filled with quilled couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the hollowed zucchini meat and do not stir the couscous filling too moist to keep the ships stable. Bulgur replaces couscous, roasted paprika complements the filling.

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Total time 55 min
Calories 460 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Prepare filled zucchini with couscous

Fry the boiled zucchini meat and do not touch the couscous filling too moist to keep the ships stable. Boiled zucchini are filled with quilled couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Bulgur replaces couscous, roasted paprika complements the filling.

Mediterranean Cuisine Vegetarian Dinners Summer Recipes Dinner

Recipe

Filled zucchini with couscous

Boiled zucchini are filled with boiled couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the boiled zucchini meat and do not stir the couscous filling too moist to keep the ships stable.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Feta: crumble. Cherry tomatoes: quarter. Organic lemon: rub off the peel and squeeze out juice. Parsley: chop.

  2. 2

    Prepare

    Chopped zucchini are filled with quilled couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven.

  3. 3

    Check for doneness

    Fry the hollowed out zucchini meat and do not touch the couscous filling too moist to keep the ships stable.

  4. 4

    Serving

    Leave the filled zucchini in the form for five minutes. Drizzle with the vegetable juice produced during baking and arrange so that the couscous filling points upwards.

Kitchen know-how

Tips for Filled zucchini with couscous

Important for filled zucchini with couscous

Fry the hollowed out zucchini meat and do not touch the couscous filling too moist to keep the ships stable.

Variations

How to adapt this recipe

Bulgur replaces couscous, roasted paprika complements the filling.

Nutrition per serving

460kcal
58.0 gCarbohydrates
17.0 gProtein
18.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Filled zucchini with couscous

Weigh the zucchini, prepare the couscous and prepare the vegetable stock separately. Start the main cooking process for the couscous with the couscous.

Fry the hollowed out zucchini meat and do not touch the couscous filling too moist to keep the ships stable.

Keep in mind when reheating: fry the hollowed zucchini meat and do not stir the couscous filling too moist so that the ships remain stable. Only heat up the remaining parts once.

Bulgur replaces couscous, roasted paprika complements the filling.

Keep cooking

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