I still remember my first time talking about how I made the perfect zucchini meal – in English. And I called it zucchini, because I wasn’t posh enough to know any other words for it..
– What did you cook?
– Oh my … zucchini, you know the big green veggie. I even showed a picture!
– Ahh, COURGETTE!
My face expression was priceless in that moment – who the heck cares about courgette, when I CALL IT ZUCCHINI!
Story of my life…. 😀
Anyways, I made several different things with zucchinis before – don’t laught! – and somehow it always turns out to be amazing. Here’s one of my favourite ways – plus it’s so easy and simple!
Check out the recipe on my YouTube channel in Hungarian as well!
for 2 people
2 zucchini – courgette
1 cup ham & sausage – mine was made by my grandpa
red and white pepper
1 cup sweetcorn
1/2 cup couscous
1 cup tomato sauce
2 tbsp flaxseeds
2 tsp curcuma
Preheat oven for 165°C/330°F. Wash zucchini and the other vegetables. Butter the oven pan with coconut oil.
Cut the zucchinis to half and scoop out the inside – but leave a bit on the sides. That will make sure the filling stays inside. Grease it with a bit of coconut oil in the inside and outside.
Put half cup of couscous to a bowl, add a pinch of salt and one cup of hot water. Cover the bowl and let it sink for 10-12 minutes – it’ll make itself ready, so amazing and yummie!
Chop some ham and sausage – I chopped 1 cup altogether, but feel free to add as much as you’d like to. If you’re vegetarian or vegan, you can use one cup of chickpeas instead! 😉
Put the ham into a pan and pyrite until crunchy, then add the sausage. Add the chopped zucchini – the inside part – and let the excess water evaporate. After a few minutes place the chopped peppers and the sweetcorn to the mix. Season with black pepper, add couscous and wait until it all gets golden.
Make a little circle inside the pan and put the flaxseeds there. You know its good when the seeds start to pop up and dance around each other – at least I call it dancing hehe. Mix everything together and add couscous. Sprinkle one teaspoon of turmeric and give it a good stir.
Add the sliced tomatoes, the tomato sauce and the juice of half a lemon, stir and when the sauce becomes a bit creamy, it’s done. Fill the zucchinis with the mix and sprinkle grated cheese on top.
Bake the courgettes for 15 mins on 165°C/330°F then grill for another 5-10 mins.
I usually prebake the zucchini but this time I totally forgot about it – upsie! Luckily this first baking then grilling trick worked out quite well – it was tastier than ever before! 😀
The zucchini was cooked perfectly and also it was a little crunchy – just how I like it!