crumbly zucchini filled with brown beans and garlic yogurt

Ingredients for 2 servings:

• 1 zucchini, approx. 600 g, can be a little bigger
• 1 gr. can/n beans, brown
• 1 onion(s)
• 2 cloves garlic
• 1 tbsp oil (coconut oil), virgin
• 2 stalks of savory
• smoked salt
• Pepper, freshly ground
• 2 tbsp extra virgin olive oil
• 1 cup yogurt, Greek
• 1 clove(s) garlic
• 1 tbsp chives, chopped
• herbal salt
• Pepper, freshly ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

First, prepare the garlic yogurt. Peel the garlic clove and press it through the press into the yogurt, season with herb salt and pepper, and stir in the chives. Place in the refrigerator to marinate. However, you can also prepare it the day before. Halve the zucchini and scoop out the skins; if the skin is too hard, remove it. Rinse the beans thoroughly in a sieve. Place 2/3 of the zucchini in a bowl. Peel the onion and garlic and finely dice them. Heat 1 tablespoon of coconut oil in a pan and fry both until golden brown. Immediately remove from the pan and add to the beans. Strip the leaves from the savory, chop them very finely, and add to the beans. Using a hand blender, blend the remaining beans with a little water, the smoked salt, and pepper, not too finely. Add to the beans and mix everything thoroughly. Fill the zucchini with the bean mixture and drizzle a tablespoon of olive oil over each half. Place the zucchini halves in a steamer basket and add water to a pot. Bring to a boil and simmer over low heat for about 15 minutes. Transfer the zucchini to a plate and spread the garlic yogurt over the zucchini.