1 courgette 1/2 tin of tomato pieces 1/3 red onion 1 garlic clove 1 tablespoon tomato paste 1/2 dried Italian herbs 1/3 cup of couscous (made from corn, rice or chickpeas, available at the organic market) 1 cup of vegetable broth 1 tablespoon of olive oil 2 tablespoons Pecorino, grated OR vegan alternative Pepper Salt
for garnishing: fresh basil Tip for those in a hurry: Instead of making the tomato sauce yourself, you can use a sugar-free pasta sauce. You can then mix it directly with the couscous.
Preheat oven to 200 degrees convection.
Chop onion and finely chop garlic clove. Place the tomato pieces in a bowl and add the chopped onion and garlic. Stir in the tomato paste, dried herbs, pepper and salt.
Put the couscous together with boiling vegetable stock and a tablespoon of olive oil in a pot or in a small heat-resistant bowl covered with a cotton cloth and let it stand for about 10 minutes.
Wash the zucchini thoroughly, cut in half and remove the inner flesh with a spoon or round cookie cutter.
Place the zucchini halves in an ovenproof dish.
Mix the couscous with the tomato sauce and fill the courgette halves with a spoon.
Sprinkle with some pecorino and bake in the preheated oven for about 25-30 minutes.