Vegan stuffed zucchini

Ingredients for 4 servings:

• 100 g Kritharaki (rice-shaped noodles)
• 4 small zucchini
• 4 tomatoes
• 4 tbsp olives, green
• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) turmeric root (1 cm)
• 2 tbsp olive oil
• some thyme sprigs
• salt and pepper
• Paprika powder, sweet
• 100g hummus
• 300 ml vegetable stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Cook the rice noodles according to the package instructions until al dente and preheat the oven to 175°C. Halve the zucchini lengthwise, scoop out the flesh with a spoon, leaving a small edge, and chop finely. Deseed the tomatoes and dice them finely with the olives. Peel and finely chop the onion, garlic, and turmeric, and sauté them in a pan with the oil. Add the zucchini flesh and tomatoes and fry. Mix in the rice noodles, olives, and thyme leaves, and season with salt, pepper, and paprika. Fill the zucchini halves with the mixture, spoon on small dollops of hummus, and place the zucchini side by side in a baking dish. Pour in the vegetable stock and cook everything in the oven for about 20-25 minutes.