Zucchini Cups Filled with Spiced Bulgur, Beluga Lentils, and Roasted Red Pepper Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Cut the zucchini in half lengthwise and, using a spoon, scoop out some of the flesh to form cups, leaving a sturdy border. Finely chop the scooped zucchini flesh.

2. 2

   Place the zucchini halves on a baking tray, brush them with 1 tablespoon olive oil, season with some of the salt and pepper, and roast for 15 minutes at 200 °C / 400 °F until they begin to soften.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion, chopped zucchini flesh, and two garlic cloves. Cook for 6 to 8 minutes until the onion is tender.

4. 4

   Stir in the bulgur, cumin, 1 teaspoon of the smoked paprika, and cinnamon. Cook for 1 minute. Pour in 240 ml (1 cup) vegetable broth, bring to a gentle boil, reduce the heat, and cook covered for 10 to 12 minutes until the bulgur is tender and the liquid is absorbed.

5. 5

   Add the cooked beluga lentils, half of the parsley, the mint, 1 tablespoon lemon juice, and adjust with salt and pepper. Cook for 2 more minutes and set the filling aside.

6. 6

   For the cream, place the roasted red pepper, plant-based yogurt, the remaining garlic clove, the remaining 120 ml (1/2 cup) vegetable broth, the remaining 1/2 teaspoon smoked paprika, the remaining 1 tablespoon lemon juice, and a pinch of salt in a blender. Blend until smooth.

7. 7

   Generously fill the zucchini cups with the bulgur and lentil mixture. Drizzle with the remaining 1 tablespoon olive oil and bake again for 15 minutes at 200 °C / 400 °F.

8. 8

   While they bake, lightly toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant.

9. 9

   Spread a layer of roasted red pepper cream on each plate. Set the hot zucchini cups on top and finish with the toasted pumpkin seeds and the remaining chopped parsley.