Moon Zucchini Stuffed with Cilantro Rice, Golden Lentils and Smoky Corn Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Cut the zucchini in half lengthwise. Using a spoon, scoop out some of the flesh, leaving about a 1 cm / 1/2 inch border. Finely chop the scooped-out flesh and set aside.

3. 3

   Place the zucchini halves on the baking sheet. Brush them with 15 ml (1 tbsp) olive oil and season with 2 g (1/4 tsp) salt and 1 g (1/4 tsp) black pepper. Roast for 18 minutes at 220 °C / 425 °F, until tender but still holding their shape.

4. 4

   While they roast, combine the cooked brown rice with the fresh cilantro, lime zest, half of the lime juice, and a pinch of salt in a bowl. Set aside.

5. 5

   Heat a large skillet over medium heat with 15 ml (1 tbsp) olive oil. Add the onion, chopped zucchini flesh, and garlic. Cook for 5 to 6 minutes, stirring, until the onion turns translucent.

6. 6

   Add the cooked lentils, ground cumin, half of the smoked paprika, tomato paste, 60 ml (1/4 cup) water, 2 g (1/4 tsp) salt, and a little black pepper to the skillet. Cook for 5 minutes, stirring, until the lentils are flavorful and lightly browned in spots.

7. 7

   For the sauce, place 200 g (about 1 1/3 cups) of the corn in a blender with the oat milk, nutritional yeast, the remaining lime juice, 1 g (1/4 tsp) salt, and a pinch of black pepper. Blend until smooth.

8. 8

   Heat a small saucepan over medium heat with the remaining 15 ml (1 tbsp) olive oil. Add the remaining 100 g (about 2/3 cup) corn and the rest of the smoked paprika. Cook for 2 minutes. Pour in the blended corn sauce and cook for 3 to 4 minutes, stirring, until slightly thickened.

9. 9

   Fill each zucchini half with a layer of cilantro rice and then the lentil mixture. Return the tray to the oven and bake for 10 more minutes at 220 °C / 425 °F.

10. 10

    Serve the stuffed zucchini over the smoky corn sauce or spoon the sauce on top. Finish with the pumpkin seeds, fresh chives, and extra fresh cilantro if desired.