Zucchini with lentil and rice filling and tomato sauce

Ingredients for 4 servings:

• 4 small zucchini
• 2 onions (spring onions)
• 100 g lentils, yellow
• 100 g Basmati, cooked
• 100 g sheep cheese, diced
• some cheese, grated, for topping
• oregano
• 2 tbsp sour cream or sour cream
• salt and pepper
• Garlic
• 20 g bacon, diced
• 1 onion(s), finely chopped
• Garlic, finely chopped
• 1 pt. tomato sauce
• salt and pepper
• lots of basil
• Thyme

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Halve the zucchini lengthwise. Scoop out the flesh with a spoon and then steam the zucchini for about 10 minutes (best done in a preheated oven using the casserole dish you’ll need later). Dice the flesh and place it in a bowl. Cook the lentils for about 10 minutes and add them. Peel and finely chop the spring onions. Add them along with the cooked rice and fold in the diced feta cheese. Season with garlic, oregano, thyme, salt, and pepper, and add about 2 tablespoons of sour cream. Stuff the zucchini with the mixture and sprinkle with cheese to coat. Bake in a preheated oven at 220°C for about 20-25 minutes. For the tomato sauce, brown the bacon with finely chopped onion and garlic. Pour in the tomato sauce from the package (thin with water if necessary). Season with salt, pepper, and plenty of basil (preferably fresh). Simmer gently for 10 minutes and serve with the vegetables. Tip: If you prefer a vegetarian option, you can omit the bacon and use only the onion.