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Gefüllte Zuchetti mit Linsen und Orzo (Kritharaki) vegan
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5 from 1 vote

Filled zucchini with lentils and orzo

Ingredients

  • 3 midsized zucchini
  • 1 onion
  • 1 garlic glove
  • 1 stick of celery
  • 1 carrot
  • 150 gr red lentils
  • 200 gr Orzo Kritharaki
  • 2 Tbsp tomato puree
  • 200 ml veggie bouillon
  • 100 ml red wine
  • 1 can/jar of tomatoes in pieces ca. 400 ml
  • 1 pinch of sugar
  • fresh herbs rosemary, oregano, basil, thyme
  • salt
  • pepper
  • paprika
  • vegan cheese

Instructions

  • Cut the Zucchini in half (lengthwise) and carve out some of the flesh with a spoon
  • Season with salt and pepper and set aside on a baking ban
  • Cut the flesh in pieces and set aside
  • Chop the onion and garlic and sauté in olive oil until translucent
  • Chop up the sellery and carrots and sauté for another 5 minutes
  • Add the lentils and sauté them quickly
  • Add the tomato puree
  • Deglaze with the red wine (if you don't want to use wine, just add 100 ml bouillon more)
  • Add the bouillon and the tomatoes as well as the orzo noodles
  • Add in the leftover inside flesh of the zucchini and a pinch of sugar
  • Let simmer on medium heat until the liquid is reduced and the lentils and noodles are well done (ca. 10-15 minutes)
  • Preheat the oven to 180 degree
  • Chop the fresh herbs and mix them under
  • Season to taste with salt, pepper and paprika
  • Fill the mixture into the zucchini half, sprinkle with cheese and bake for 30 minutes