4 medium size zucchinis
1 cup puy or brown lentils, cooked
1 cup walnuts, roughly chopped
1 cup slivered almonds or whole almond kernels, roughly chopped
½ cup pepitas
1 tsp cumin powder
½ tsp dried chilli flakes
1 medium onion, finely diced
1 clove garlic, crushed
Salt and freshly ground pepper to taste
2 tblsps extra virgin olive oil
100g Greek feta, crumbled
½ cup parsley, chopped
To serve:
2 tblsps Greek natural yoghurt
1 tablespoon extra virgin olive oil
Grill whole zucchinis on the BBQ grill or under the oven griller until charred, smokey and tender.
Remove from heat and when cool enough to handle, split each zucchini open from one end to the other ensuring you don’t cut all the way through. Unfold the opening creating a pocket to put the stuffing in.
While the zucchinis are cooking, brown the walnuts, almond pieces and pepitas in a pan on medium. Remove from the pan. Add 1 tablespoon of olive oil and when warm, add the onion, garlic and chilli and fry until onion becomes translucent (approximately 3-5 minutes). Add the cumin powder and lentils and mix through. Add the nuts and pepitas back into the pan and toss around to warm through. Remove from heat.
Transfer the lentil and nut mix to a large bowl and add the crumbled feta, chopped parsley, one tablespoon of olive oil and salt and black pepper to taste. Mix together.
Gently add spoonfuls of the lentil mix into the zucchini pockets.
To serve:
Mix the natural yoghurt and extra olive oil together and drizzle over each stuffed zucchini.
Serves 4 as a side or 2 as a main meal
