Zucchini Hormud

Ingredients for 4 servings:

• 8 pieces of zucchini, approx. 1 kg
• Yeast flakes
• ½ tsp vegetable broth, granulated
• 125 g lentils, red
• ½ tsp marjoram, dried
• 1 small onion(s), diced OR
• 1 handful of leek, sliced
• 1 tsp margarine, unhydrogenated or butter
• 1 bell pepper(s), red/yellow, diced
• Sea salt
• Paprika powder
• 4 grains of pepper, ground
• Paprika powder
• 250 g cheese, goat or sheep cheese, grated.
• 1 cup(s) millet
• ½ tsp vegetable broth, granulated
• Fat, for the molds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / cow’s milk-free / egg-free

Peel the zucchini, if you like, cut off the top lengthwise, remove the seeds and insides and chop into small pieces, set aside. Blanch the zucchini in boiling water for half a minute. Drain and sprinkle with nutritional yeast and paprika. Sauté the onion/leek in margarine, add the red lentils and sauté briefly. Mix 250 ml of hot water with the granulated stock and add the marjoram, reduce the heat, and cook for just under 10 minutes. The water will evaporate and you’re done, remove from the heat. Place the millet in a fine sieve and rinse with boiling water to remove the bitter substances. Add the millet to 2 cups of boiling water/stock, bring to the boil, and put the lid on. Reduce the heat to 0.5 of three possible settings. Cook for 12 minutes. Turn off the heat and let it swell (for just under 10 minutes). It will then be nice and dry. Mix the zucchini lids, giblets, and bell peppers, carefully fold in the ground pepper, a little salt, and the red lentils (they will be yellow now), and fill the zucchini with them. Grease 4 glass bowls or similar ovenproof dishes, cover the bottoms of the dishes with millet, not too thickly. Place 2 zucchini on each dish, then spread the rest of the vegetable mixture around them. Divide about 500 ml vegetable stock (water + 0.5 tsp granulated vegetable stock) between all 4 dishes. Sprinkle with grated cheese and sprinkle with a little paprika. Put the lid on. Place in a cold oven and bake at 200°C for about 30 minutes, or until al dente for about 50 minutes. With fan-assisted oven at 170-180°C, bake for about 30 minutes until al dente, then bake for about 50 minutes until soft. Sprinkle with parsley and serve in the dishes on a plate.