ingredients
serves 4
6 medium zucchinis
1 onion
2 tomatoes (optional)
2 sticks celery
1/4 cup butter or margarine
1/2 cup red split lentils
salt and pepper
1 — 2 teaspoons chopped fresh mixed herbs OR 1/2 — 1 teaspoon dried mixed herbs
1/2 cup Cheddar cheese, grated
method
1. Blanch the zucchinis in boiling salted water for 2 to 3 minutes. Drain well, cool slightly and cut the zucchinis in half lengthways. Scoop out and chop the flesh.
2. Chop the onion and the tomatoes, if used, and finely slice the celery.
3. Melt half the butter or margarine in a saucepan and stir in the onion, tomato, celery, and chopped zucchini.
4. Saute all the vegetables together briefly, then add the lentils and enough water to cover.
5. Bring to the boil, reduce the heat and simmer for about 20 minutes, until the lentils and vegetables are tender and all the water has been absorbed.
6. Season with salt and pepper to taste and sprinkle with herbs.
7. Use the mixture to fill the zucchini skins and arrange the stuffed zucchinis side by side in a greased ovenproof dish.
8. Sprinkle with cheese and dot with the remaining fat. Grill the zucchinis for 5 to 10 minutes, or until golden brown.
9. Serve with young French beans or spinach.
