Rice & Lentil Stuffed Zucchini

Steps

1. 1

   Heat the oven to 200°C.

2. 2

   Halve zucchini lengthwise and scoop out the centers, leaving a 1 cm shell.

3. 3

   Finely chop the scooped flesh.

4. 4

   Mix rice, lentils, zucchini flesh, 150 g tomatoes, mint, parsley, cumin, half the oil, and half the salt.

5. 5

   Fill the four zucchini boats; put any extra filling beside them in a baking dish.

6. 6

   Mix remaining tomatoes, oil, and salt and spoon around the zucchini.

7. 7

   Cover the dish with foil and bake for 30 minutes.

8. 8

   Uncover and bake for another 10–15 minutes, until the zucchini is tender and the filling is steaming hot.

9. 9

   Serve two boats per person with the tomato sauce.