Stuffed zucchini with vegetables and cheese

Ingredients for 2 servings:

• 2 m.-large zucchini
• 1 small onion(s)
• 1 garlic clove(s)
• 1 bell pepper(s), red
• 2 tomatoes
• 100 g mushrooms (optional)
• 100 g lentils, cooked
• Italian herbs (e.g. basil, oregano)
• 2 tbsp olive oil
• e.g. salt and pepper
• 100 g grated cheese (grated cheese alternative), e.g. cashew parmesan
• Parsley, fresh for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Vegan

Halve the zucchini lengthwise and carefully scoop out the flesh with a spoon to create small “boats.” Set the flesh aside. Place the zucchini halves in an ovenproof dish and lightly brush with olive oil. For the filling, finely chop the onion and garlic. Cut the zucchini flesh, bell peppers, tomatoes, and mushrooms into small cubes. Heat olive oil in a pan and sauté the onion and garlic until translucent. Add the remaining vegetables and zucchini flesh and sauté for about 5 minutes. Stir in the cooked lentils and season with Italian herbs, salt, and pepper. Fill the prepared zucchini boats with the vegetable and lentil mixture and sprinkle with plant-based grated cheese. Place the dish in the preheated oven at 180°C (top/bottom heat) or 160°C (fan oven) and bake the zucchini for about 20-25 minutes, until the zucchini is soft and the surface is lightly browned. Garnish the finished zucchini with freshly chopped parsley and, if desired, arrange it on a bed of leaf lettuce. Tips: – Cashew Parmesan: Blend 50g cashews, 1 tbsp nutritional yeast, 1/2 tsp garlic powder, and a pinch of salt in a blender. – This dish can also be filled with couscous, bulgur, or quinoa for more variety. – Add chili flakes for a spicier twist.