Summary

Ingredients

• 2 zucchini
• 1 ½ tablespoon soy sauce
• 1 ½ tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• 0.25 ¼ cup lentils
• 1 cup vegetable broth
• 4 tablespoon walnuts
• 3 tablespoon dried fruits, e.g. apricots, plums
• 1 teaspoon apple cider vinegar
• 1 teaspoon thyme, torn small
• 4 tablespoon parsley, finely chopped
• 4 tablespoon cheese, grated
• salt and pepper

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Instructions

1. Finely chop the onion and garlic and bring to the boil together with the lentils in the vegetable stock, simmer for about 15-20 minutes until the lentils are soft.
2. In the meantime, wash the zucchini, cut in half lengthways and scoop out the pulp with a small spoon. Mix the olive oil and soy sauce and brush the zucchini with it. Bake the zucchini in the oven at 180 ° C for 15 minutes.
3. Now prepare the rest of the filling. To do this, finely chop the nuts, dried fruits and herbs, place in a bowl and mix with the apple cider vinegar. Pour off the remaining liquid from the cooked lentils, add the lentils to the bowl, mix everything together and season.
4. When the zucchini is ready, add the filling, sprinkle some grated cheese on top and bake in the oven for 10-15 minutes.