WWW.FREI-STYLE.COMFilled zucchini with lentils and orzo
Ingredients
- 3 midsized zucchini
- 1 onion
- 1 garlic glove
- 1 stick of celery
- 1 carrot
- 150 gr (5.3 oz.) red lentils
- 200 gr (7 oz.) Orzo (Kritharaki)
- 2 Tbsp tomato puree
- 200 ml (1 cup) veggie bouillon
- 100 ml (1/2 cup) red wine
- 1 can/jar of tomatoes in pieces (ca. 400 ml (1 ¾ cup))
- 1 pinch of sugar
- fresh herbs (rosemary, oregano, basil, thyme)
- salt
- pepper
- paprika
- vegan cheese
Instructions
- 1.Cut the Zucchini in half (lengthwise) and carve out some of the flesh with a spoon
- 2.Season with salt and pepper and set aside on a baking ban
- 3.Cut the flesh in pieces and set aside
- 4.Chop the onion and garlic and sauté in olive oil until translucent
- 5.Chop up the sellery and carrots and sauté for another 5 minutes
- 6.Add the lentils and sauté them quickly
- 7.Add the tomato puree
- 8.Deglaze with the red wine (if you don't want to use wine, just add 100 ml / 1/2 cup bouillon more)
- 9.Add the bouillon and the tomatoes as well as the orzo noodles
- 10.Add in the leftover inside flesh of the zucchini and a pinch of sugar
- 11.Let simmer on medium heat until the liquid is reduced and the lentils and noodles are well done (ca. 10-15 minutes)
- 12.Preheat the oven to 180 degree (356°F)
- 13.Chop the fresh herbs and mix them under
- 14.Season to taste with salt, pepper and paprika
- 15.Fill the mixture into the zucchini half, sprinkle with cheese and bake for 30 minutes
Notes
Tip from my kitchen: use medium zucchini of about 200 g (7 oz.) so the boats keep their shape in the oven. You can cook the filling a day ahead – just fill, top with vegan cheese and bake shortly before serving. If you would rather skip the wine, swap it for an extra 100 ml (1/2 cup) of vegetable bouillon. Leftovers keep covered for 2–3 days in the fridge and taste almost even better reheated.
Nutrition per serving: 525 kcal