Mediterranean Gratinated Zucchini with Tomato Lentils, Olives, and Herb Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray 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 border. Finely chop the removed flesh.

3. 3

   Place the zucchini halves on the tray. Drizzle with 1 tbsp olive oil, season with half of the salt and a little black pepper, and roast for 15 minutes at 220 °C / 425 °F.

4. 4

   Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add the red onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds.

5. 5

   Add the chopped zucchini flesh, cherry tomatoes, tomato paste, and sweet paprika. Cook for 5 minutes, stirring, until the tomatoes begin to break down.

6. 6

   Add the cooked lentils, Kalamata olives, capers, lemon zest, and 2 tbsp lemon juice. Mix well and cook for 2 to 3 minutes more. Adjust with the remaining salt and black pepper.

7. 7

   In a small bowl, combine the breadcrumbs, Parmesan cheese, parsley, oregano, and the remaining 1 tbsp olive oil until the topping is lightly moistened.

8. 8

   Remove the zucchini from the oven and fill each half with the lentil-tomato mixture, pressing gently so it stays in place.

9. 9

   Sprinkle the herb crust over each stuffed zucchini. Bake again for 18 to 20 minutes at 220 °C / 425 °F, until the zucchini is tender and the top is golden.

10. 10

    Let rest for 5 minutes before serving so the filling can settle and the flavors meld.