Stuffed Zucchini with Red Lentils and Feta

Medium zucchini are halved lengthwise and hollowed out, then filled with a savory mixture of red lentils, tomatoes and herbs. Finally, feta goes on top and turns golden in the oven.

By yumbelo-Küche · 2 servings · 50 minutes

Ingredients

• 2 Stück medium zucchini
• 80 g red lentils
• 1 Stück onion
• 1 Stück garlic clove
• 1 Dose can chopped tomatoes (400 g)
• 2 EL olive oil
• 100 g feta
• 1 TL dried oregano
• 1 Prise chili flakes
• 250 ml water
• 1 Bund bunch flat-leaf parsley
• 1 Stück lemon
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Rinse the red lentils in a sieve. Finely dice the onion and the garlic clove.
3. Cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving a rim about 1 cm thick. Finely chop the scooped-out flesh.
4. Heat 1 tbsp olive oil in a large pan. Sweat the onion and garlic for 3 minutes until translucent. Add the chopped zucchini flesh and fry for another 3 minutes.
5. Stir in the lentils, chopped tomatoes, 250 ml water, the oregano and a pinch of chili flakes. Season with salt and pepper and simmer over medium heat for 12 to 15 minutes, until the lentils are soft and the mixture has thickened.
6. Place the zucchini halves in a baking dish, lightly salt them and drizzle with the remaining olive oil.
7. Divide the lentil filling among the zucchini halves. Crumble the feta and sprinkle it on top.
8. Put the dish in the oven and bake the zucchini for about 20 minutes, until they are soft and the feta has taken on a little color.
9. Finely chop the parsley. Wash the lemon in hot water, finely grate the zest and squeeze the juice.
10. Take the stuffed zucchini out of the oven, sprinkle with parsley, lemon zest and a splash of lemon juice, and serve immediately.