Baked Zucchini Boats with Couscous and Gouda

Introduction

As your pregnancy progresses, space in your belly often feels a bit tight. These stuffed zucchini boats are a wonderful choice because they are filling without sitting heavily in your stomach. Couscous and vegetables provide gentle energy for your day.

Ingredients

For 2 to 3 portions, you will need:

• 2 medium zucchinis
• 100 g couscous
• 150 ml boiling vegetable broth
• 1 small mild onion
• 1 small carrot
• 100 g grated Gouda cheese (made from pasteurized milk)
• 1 tablespoon olive oil
• A pinch of salt, pepper, and mild herbs (like parsley or oregano)

Preparation

1. Preheat your oven to 200 degrees Celsius.
2. Wash the zucchinis, cut them in half lengthwise, and scoop out the center with a spoon.
3. Finely chop the scooped-out zucchini flesh, the onion, and the carrot.
4. Place the couscous in a bowl, pour the boiling vegetable broth over it, and let it sit for five minutes.
5. Briefly sauté the diced vegetables in a pan with the olive oil.
6. Mix the fluffed couscous with the vegetables and season mildly with salt, pepper, and herbs.
7. Place the zucchini halves in a baking dish and fill them with the couscous mixture.
8. Generously sprinkle the grated Gouda cheese on top.
9. Bake in the preheated oven for about 25 minutes until the cheese is golden brown.

Good to know

The filling is highly versatile and easy to adapt. Feel free to mix in other vegetables like bell peppers or corn. Leftovers taste delicious when gently reheated the next day.

When things feel difficult

If you are experiencing heartburn or low appetite, simply leave out the onion. Eating smaller portions throughout the day often feels much better for your stomach.

Note

If you have questions or concerns about your diet during pregnancy, it is always best to consult your OB/GYN or midwife.