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🍽️ Stuffed Zucchini with Lentils

305 kcal · 30 min · 4 servings

Ingredients

• 4 zucchini
• lemon (juice)
• salt
• pepper (from the mill)
• 1 onion
• 1 clove of garlic
• 1 tsp freshly grated ginger
• 1 tbsp oil
• 0.5 tsp ground coriander
• 2 tsp curry
• 400 g chunky tomatoes (from the can)
• 250 g red lentils
• 750 ml vegetable broth
• cayenne pepper
• 8 tbsp yogurt
• coriander leaves

Instructions

1. 1. Wash the zucchini thoroughly and remove the tough ends.
2. 2. Cut the zucchini in half lengthwise.
3. 3. Hollow out the zucchini halves by carefully scooping out the inside.
4. 4. Leave a border of about one centimeter so the shell remains stable.
5. 5. Cut the removed zucchini flesh into small cubes.
6. 6. Drizzle the cut surfaces of the zucchini halves with two tablespoons of lemon juice.
7. 7. Lightly salt the zucchini to prepare it.
8. 8. Peel the onion and the garlic.
9. 9. Cut the onion and garlic into fine cubes.
10. 10. Also chop the ginger finely.
11. 11. Heat oil in a pan.
12. 12. Sauté the onions, garlic, and ginger in the hot oil.
13. 13. Add salt, coriander, and curry powder.
14. 14. Stir in the spices and let them sweat briefly.
15. 15. Add the zucchini cubes and two tablespoons of tomato pieces to the pan.
16. 16. Rinse the lentils thoroughly.
17. 17. Stir the rinsed lentils into the pan.
18. 18. Pour in 500 milliliters of broth.
19. 19. Bring the mixture to a boil.
20. 20. Reduce the heat to medium and cover the pan.
21. 21. Let the lentils simmer for about 15 minutes.
22. 22. Season the lentils with lemon juice, salt, and cayenne pepper.
23. 23. Fill the lentil mixture into the hollowed-out zucchini halves.
24. 24. Place the stuffed zucchini in a baking dish.
25. 25. Add one tablespoon of yogurt to each zucchini.
26. 26. Mix the remaining tomatoes with the leftover broth.
27. 27. Pour this mixture into the baking dish around the zucchini.
28. 28. Preheat the oven to 200 degrees.
29. 29. Place the baking dish in the preheated oven.
30. 30. Braise the zucchini for about 30 minutes.
31. 31. Garnish the finished dish with fresh coriander greens.
32. 32. Serve the stuffed zucchini warm.

Nutrition per serving

• kcal: 305
• Protein: 23 g · Fett/Fat: 6 g · Carbs: 37 g