Sauté the shallot in olive oil, add the couscous and immediately pour the vegetable soup. Bring to a boil and simmer for about 10 minutes.
Sauté the onion in a frying pan with olive oil, add the celery, fennel and zucchini. Sauté everything well and finally stir in the diced tomatoes, season with salt and pepper. Mix the vegetables with the couscous and pour into a greased baking dish.
Mix the egg yolks with the whipped cream and stir in the Parmesan cheese. Form over the couscous and gratinate under the grill.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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