½ cup finely chopped basil leaves (reserve some small whole leaves for garnish)
½ cup finely chopped oregano leaves
1 x 700mL bottle of tomato passata
2 x 400g cans crushed tomatoes
Sea salt and freshly ground black pepper
Preheat the oven to 180oC.
Cut each zucchini in half lengthwise and scoop out the centre with a teaspoon or melon baller, leaving a 1 cm thick shell. Finely dice the zucchini you’ve removed from the centres.
Mix the cooked couscous with half of the grated Lemnos Haloumi, diced zucchini, lemon zest, onion and herbs. Season to taste and press the haloumi mixture into the hollowed zucchinis.
Pour the tomatoes and passata into a large, deep, baking dish. Season well and sit the zucchinis on top. The tomato mixture should come to about half way up the zucchinis. Scatter the remaining Lemnos Haloumi over the top of the zucchinis and cover the dish tightly with foil.
Bake in the oven for around 35 minutes or until the zucchini is tender when pierced. Remove the foil and return to the oven until the cheese turns golden brown.
Serve the zucchini with the tomato sauce they were baked in and a salad. Garnish with a few whole basil leaves.