stuffed zucchini in oriental tomato sauce

*Vegan, Laktose free



 For the stuffed zucchini:


2 small round zucchinis

200g boiled Beluga lentils

100g Semmelbsrösel

1 tbsp olive oil

1 small red onion

1 clove of garlic



1 TL Baharat

1½ teaspoons cumin

1 tsp paprika powder

Salt pepper


For the oriental tomato sauce:


400g peeled tomatoes

3 tablespoons tomato paste

1 tbsp olive oil

1 red onion

1 clove of garlic

fresh mint, parsley

fresh laurel, thyme

Pinch of cinnamon

1 tsp Baharat

1½ teaspoons cumin

Salt pepper



  1. Peel the onion and garlic and cut into small cubes. Sweat in a saucepan with the olive oil and the bay  Add the peeled tomatoes, the tomato paste and the spices.

  2. Clean and hollow out the zucchinis. Cut the flesh into small pieces and put half in the pot. Simmer everything for about 20 minutes. Add fresh mint and parsley at the end.

  3. Put the remaining flesh together with the cooked lentils in a kitchen towel and wring out the liquid.

  4. Peel the onion and garlic and cut into small cubes. Chop parsley and mint.

  5. Put lentils, breadcrumbs, olive oil, spices, herbs, onion and garlic in a food processor and puree to a sticky mass. Fill the mass into the hollowed zucchini.

  6. Put the tomato sauce in a casserole dish and put the stuffed zucchini on top. Put everything in the oven at about 180-200 degrees for 30-40 min. to bake.

Kommentar schreiben

Kommentare: 0