Round Zucchini Stuffed with Red Rice, Lemony Lentils and Hazelnut Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Slice the tops off the round zucchini like lids and set them aside. Using a spoon, carefully scoop out the flesh, leaving about a 1 cm border. Finely chop 150 g of the scooped zucchini flesh and discard excess large seeds if needed.

2. 2

   2. Place the hollowed zucchini and their tops on a baking tray. Brush with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 15 minutes at 200 °C / 400 °F so they begin to soften.

3. 3

   3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the red onion and cook for 4 to 5 minutes until translucent. Stir in the garlic and chopped zucchini flesh, and cook 3 minutes more.

4. 4

   4. Add the ground cumin, smoked paprika, and ground cinnamon. Stir for 30 seconds to bloom the spices. Add the crushed tomato and vegetable broth, and cook for 3 minutes until the mixture thickens slightly.

5. 5

   5. Add the cooked red rice, cooked lentils, lemon zest, and 3 tablespoons lemon juice. Mix well and cook for 2 to 3 minutes. Turn off the heat and fold in the fresh parsley, fresh mint, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

6. 6

   6. Remove the tray from the oven. Fill each zucchini with the red rice and lentil mixture, pressing lightly so the filling stays compact. Sprinkle the chopped toasted hazelnuts on top and place the lids beside or slightly tilted over each zucchini.

7. 7

   7. Roast again for 25 to 30 minutes at 200 °C / 400 °F, until the zucchini are tender and the tops look golden and crisp. Let rest for 5 minutes before serving.

8. 8

   8. Serve the stuffed round zucchini hot, spooning over any tray juices and adding an extra touch of fresh parsley if desired.