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RECIPES

Filled courgette boats

7/28/2020

0 Comments

 
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INGREDIENTS:
(for 1 pers.)

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.

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PREPARATION:
  1. Preheat oven to 200 degrees convection.
  2. 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.
  3. 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.
  4. Wash the zucchini thoroughly, cut in half and remove the inner flesh with a spoon or round cookie cutter.
  5. Place the zucchini halves in an ovenproof dish. 
  6. Mix the couscous with the tomato sauce and fill the courgette halves with a spoon. 
  7. Sprinkle with some pecorino and bake in the preheated oven for about 25-30 minutes. 
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    Feli & Alex ♡
    Your Epi-Food chefs

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  • About
    • PRESS & EVENTS >
      • PRESSE
      • POP UP KITCHEN >
        • LOVEOCADO
        • Epi-food's Blogger Brunchclub
  • BLOG
    • REZEPTE >
      • KONZENTRATION
      • IMMUNSYSTEM
      • STRESS & NERVEN
      • SCHÖNHEIT
      • JUGENDLICHKEIT
      • DETOX
      • VERDAUUNG
      • FATBURN
      • MUSKELKRAFT
      • LIBIDO
      • SCHLAF
      • FÜR KINDER
      • VEGAN
      • GLUTENFREI
      • REZEPT-KOOPERATIONEN >
        • KIDS RECIPES x Etepetete
        • JAPAN POKE BOWL x Tempo
        • OSTERMENÜ x Instyle Germany
        • WEIHNACHTSBÄCKEREI x netzshopping.de
        • EASY RECIPES x Epifizierte Blogger
        • SMOOTHIEBOWLS x Truefruits
        • ASIAN LUNCH x Blogger Fitnessweek
        • SUMMER FITNESS MENUE x Body+Soul
        • NEW YEARS BREAKFAST x Interview
        • SILVESTER MENUE x Hallhuber
        • CHRISTMAS MENUE x Glamour
        • AUTUMN MENUE x Hallhuber
    • GASTRO-GUIDES >
      • England || London
      • Spanien || Ibiza
      • Malaysia || Penang
      • Irland || Dublin & Umland
      • Holland || Amsterdam
      • Holland || Rotterdam
      • Spanien || Madrid
      • Spanien || Barcelona >
        • Barcelona
      • Deutschland || Berlin
      • Deutschland || Potsdam >
        • Potsdam Cafés
      • Deutschland || Frankfurt
      • Heimat || München >
        • Kustermann Event
      • Kroatien || Dubrovnik
      • Tschechien || Prag
      • Italien || Rom
      • Israel || Tel Aviv
      • Frankreich || Paris
    • HEALTH NEWS
    • GREEN
  • VIDEOS
  • ANGEBOT
    • ANGEBOT >
      • EPI-FOOD STUDIO
      • MEDIA WORKSHOP
      • COOKING WORKSHOP
      • CATERING >
        • REVIEWS >
          • CARMUSHKA SUMMERHOUSE
          • YOGALUNCH x World Avocado Organization
          • KINDERHOTEL x the lovelace hotel
          • SUPERFOOD x L'Oreal Garnier
          • BLOGGER MENUE x BloggerBoxx
          • PRESSDAYS x Hallhuber
          • FLYING BUFFET x Just EVE
        • PLANTBASED POP UP KITCHEN
    • AGBs >
      • Newsletter & Umfrage
      • AGBs Epi-Food APP
      • FAQ
  • SHOP