Lovely vegetarian dish that you can also easily serve as a side-dish by chopping this zucchini’s smaller. Tasty and healthy by only using vegetables and couscous and besides that very easy to make.
Ingredients for 2 pers.:
- 1 zucchini
- 200 g wild mushrooms
- fresh thyme
- 1 garlic clove
- parmesan cheese
- 150 ml vegetable stock
- 150 g couscous
- fresh parsley
- salt and pepper
- olive oil
How to prepare it:
Preheat the oven to 200 degrees. Cut the zucchini in half lengthways. Remove the flesh from the zucchini and cut it into small cubes. Pour a little olive oil into the hollowed-out zucchini.
Sprinkle some pepper in here and place a few sprigs of fresh thyme in the zucchini. Put the zucchini in the oven for 15 minutes to cook.
Meanwhile, cut the mushrooms into bite-sized pieces. Peel the garlic, cut it over half and remove the root. Put a frying pan on the heat and heat up some olive oil. Add the mushrooms as soon as the oil is hot, add the rest of the fresh thyme. Squeeze out the garlic by the mushrooms and fry everything while regularly stirring for 10 minutes over high heat. Add the zucchini cubes after 5 minutes and fry for another 5 minutes.
Boil water for the vegetable stock. Stir as soon as the water boils the couscous through the broth and leave for a moment (according to the preparation on the packaging of the couscous).
Finely chop the parsley and add it to the mushroom mixture. Now stir the couscous and mushroom mixture together. Fill the hollowed-out zucchinis with the mixture and sprinkle some parmesan over it. Put the zucchini boats under the grill for another 10 minutes.
Serve right away.
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