Couscous stuffed zucchinis

Ingredients

• 4 pcs Zucchini, small, round
• 100 ml Olive oil
• 85 g Couscous, dry
• 70 g Corn kernels, fresh
• 80 g Cherry tomatoes, halved
• 95 g Basil, fresh
• 2 clove Garlic, chopped
• 35 g Walnut
• 1/4 tsp Fine sea salt

Method

1. Heat oven to 180C.
2. Combine the basil, garlic, walnuts, and good pinch of salt in a food blender.
3. Blend until almost smooth.
4. While the blade is running on low, add 90ml olive oil in a steady stream.
5. Blend until smooth.
6. Place aside.
7. Cook the couscous according to the package directions.
8. Using a sharp knife, cut the tops of the zucchinis.
9. Scoop out the flesh leaving 1/2 cm rim.
10. Drizzle each squash with remaining olive oil and season with salt.
11. Place the zucchinis into greased baking sheet.
12. In a large skillet, heat some of the olive oil.
13. Add zucchini flesh, corn, and tomatoes.
14. Cook for 6-7 minutes and remove from a heat.
15. In a bowl, combine the couscous, prepared pesto, and veggies.
16. Scoop the filling into zucchinis.
17. Bake the zucchinis for 12-14 minutes.
18. Serve warm.