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

Stuffed zucchini with couscous

Hollowed zucchini are filled with swollen couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the hollowed out zucchini meat and do not stir the couscous filling too moist to keep the shells stable. Bulgur replaces couscous, roasted peppers complement 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 stuffed zucchini with couscous

Fry the hollowed out courgette meat and do not stir the couscous filling too moist to keep the shells stable. Hollowed courgettes are filled with swollen couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Bulgur replaces couscous, roasted peppers complement the filling.

Mediterranean Cuisine Vegetarian Dinners Summer Recipes Dinner

Recipe

Stuffed zucchini with couscous

Hollowed zucchini are stuffed with swollen couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the hollowed out zucchini meat and do not stir the couscous filling too moist to keep the shells stable.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

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

  2. 2

    Prepare

    Hollowed courgettes are stuffed with swollen couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven.

  3. 3

    Check for doneness

    Fry the hollowed out courgette meat and do not stir the couscous filling too moist to keep the shells stable.

  4. 4

    Serve

    Leave the stuffed zucchini to rest in the tin for five minutes. Sprinkle with the vegetable juice that has been produced during the baking process and arrange so that the couscous filling points upwards.

Kitchen know-how

Tips for Stuffed zucchini with couscous

Important for Stuffed Zucchini with Couscous

Fry the hollowed out courgette meat and do not stir the couscous filling too moist to keep the shells stable.

Variations

How to adapt this recipe

Bulgur replaces couscous, roasted peppers complement 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 Stuffed zucchini with couscous

Weigh the courgettes, prepare the couscous and keep the vegetable stock separate, then start the main cooking process for stuffed courgettes with couscous.

Fry the hollowed out courgette meat and do not stir the couscous filling too moist to keep the shells stable.

Cool the stuffed courgettes quickly with couscous. When reheating, note: fry the hollowed courgette meat and do not stir the couscous filling too moist to keep the shells stable. Heat the leftovers only once completely.

Bulgur replaces couscous, roasted peppers complement the filling.

Keep cooking

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