For the zucchini with couscous vegetable filling, heat the oil in a pan, finely chop the garlic and onion and fry in the oil. Add the grated carrots and soup seasoning and fry briefly.
Pour in water and bring to a boil, stir in couscous and season with salt, herb salt, pepper, curry and Maggi herb. Bring to the boil once, cover and allow to swell, then cool briefly.
Meanwhile, clean the zucchini, cut in half and hollow out. Mix natural yogurt, chopped parsley and some of the grated cheese into the couscous filling and season again if necessary.
Pour the filling into the hollowed zucchini and sprinkle with cheese, place the zucchini in a baking dish and cook in the oven at 180 degrees for about 30 minutes. Cover the zucchini at the beginning and open only towards the end, so that the cheese on the zucchini with couscous vegetable filling can still brown.