Spaghetti Aglio e Olio with tomatoes and zucchini
Prepare the spaghetti according to the package instructions and save some of the pasta water. Wash the zucchini and cut into long strips using a vegetable...
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Oven zucchini with couscous
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
309
Calories
18 g
Carbohydrates
12 g
Protein
18 g
Fat
Ingredients:
 | Olive oil | 5 g |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 5 g |
 | Mozzarella | 31 ¼ g |
 | Pine nuts | 7 ½ g |
 | Couscous, couscous | 12 ½ g |
 | Tomatoes (dried) | 12 ½ g |
 | Olives | 3 (15 g) |
 | Lemon juice | 1 Pinch(s) |
 | Zucchini (fresh) | 1 ⅕ (250 g) |
 | Onion (red, fresh) | ⅒ (7,5 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Prepare the couscous according to package instructions.
Step 2:
In the meantime, wash, clean and halve the zucchini. Carefully scoop out the flesh with a spoon and cut into small pieces. Chop the tomatoes and olives. Peel the onion and cut into rings. Wash the parsley, shake dry, pluck the leaves and chop. Put a little parsley. Chop the mozzarella.
Step 3:
Mix the couscous with olive oil, zucchini, olives, tomatoes, onion, mozzarella and parsley. Season with salt, pepper and lemon juice and add to the zucchini halves.
Step 4:
Sprinkle with pine nuts and bake in the oven at 220 degrees (fan oven: 200 degrees) for about 15-20 minutes.
Step 5:
Sprinkle the baked zucchini with the remaining parsley and serve.
Macronutrient distribution:
The recipe Oven zucchini with couscous is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Kitchen knife
Oven
Peeler
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