Stuffed Zucchini with Lentil and Tomato Filling and Lemon-Soy Dip

Zucchini halves with a savory filling of brown lentils, tomatoes and herbs, served with a creamy soy yogurt dip. The dish provides plenty of plant-based protein and works well even without prior experience.

By yumbelo-Küche · 2 servings · 60 minutes

Ingredients

• 2 Stück zucchini
• 150 g brown lentils (dry)
• 1 Stück red onion
• 2 Stück garlic cloves
• 1 Dose can of chopped tomatoes (400 g)
• 1 EL tomato paste
• 1 TL sweet paprika powder
• 1 TL cumin, ground
• 3 EL rolled oats
• 1 Bund bunch of flat-leaf parsley
• 2 EL olive oil
• 150 g unsweetened soy yogurt
• 0.5 Stück lemon
• salt
• pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat. Bring the lentils to a boil in a pot with 400 ml water and a pinch of salt, then simmer over medium heat for about 20 minutes until soft, and drain.
2. Cut the zucchini in half lengthwise and use a spoon to scoop out the flesh, leaving a border about 0.5 cm wide. Finely dice the scooped-out flesh.
3. Finely dice or chop the onion and garlic. Heat the olive oil in a large pan and sauté the onion, garlic and diced zucchini flesh for about 5 minutes.
4. Stir in the tomato paste, paprika powder and cumin and toast briefly. Add the chopped tomatoes, the cooked lentils and the rolled oats and simmer everything for 5 minutes until the mixture is thick.
5. Finely chop the parsley and stir it into the filling. Season with salt and pepper.
6. Place the zucchini halves in a baking dish, spread or fill them with the lentil filling and cover with aluminum foil. Bake in the oven for about 20 minutes, then remove the foil and bake for another 5 minutes.
7. Stir the soy yogurt smooth with the juice of half a lemon, a little grated lemon zest, salt and pepper.
8. Serve the warm zucchini with the lemon-soy dip.