Baked Zucchini Boats with Couscous & Vegetable Filling - Easy & Mediterranean
Baked zucchini boats with couscous-vegetable filling and feta cheese are a real highlight in my little cat kitchen! If you are craving a light, healthy, and vegetarian dish that is quick to make, you will love this creation. The combination of tender zucchini, aromatic couscous, and creamy feta cheese transports you straight to the south. I only use fresh ingredients for this recipe and completely avoid unnecessary convenience products, because the natural taste of the vegetables is simply unbeatable. This Mediterranean dish is perfect for a relaxed dinner or a light lunch that fills you up without weighing you down. Preparation is child's play and guaranteed to succeed for everyone, even if you don't usually spend much time in the kitchen. With a few fresh herbs and a squeeze of lemon, you give the zucchini boats a wonderful freshness that goes perfectly with the savory feta cheese. Grab your cutting board and let's whip up this delicious, colorful dish together – meow, it will be a feast for your taste buds!
Ingredients
Preparation
Preheat the oven to 200 degrees. Wash the zucchini (1), halve it, and carefully scrape out the inside with a spoon to form two boats.
Boil the vegetable broth (100 ml) and pour over the couscous (50 g). Let it soak for about 5 minutes and then fluff up with a fork.
Chop the cherry tomatoes (5) and crumble the feta cheese (50 g). Mix both into the couscous.
Fill the zucchini (1) with the couscous mixture and place in a small baking dish.
Drizzle the olive oil (1 tbsp) over the zucchini (1) and bake in the oven for about 20 minutes, until golden brown and deliciously fragrant.
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