Vegetarian Stuffed Zucchini with Feta and Rice

Steps

1. Preheat the oven to 200°C (top/bottom heat). Line a baking dish or sheet with parchment paper, or grease lightly with neutral oil.
2. Wash and dry the zucchini. Trim the ends, then halve lengthwise. Scoop out the flesh with a teaspoon, leaving about 1/2 cm border. Set the scooped flesh aside.
3. Season the zucchini halves lightly with salt, let sit briefly, then pat dry with paper towel. Brush with 1 tbsp olive oil, place in the baking dish, and pre-bake in the oven on the middle rack for 15 minutes.
4. While the zucchini pre-bakes, cook the rice according to package instructions.
5. Wash the lemon, zest 1 tsp of peel, and juice half the lemon. Set aside. Cut the feta into small cubes.
6. Finely chop the reserved zucchini flesh. Peel and dice the onion and garlic. Dice the sun-dried tomatoes. Wash, dry, and finely chop the fresh herbs. Wash and halve the cocktail tomatoes. Set the almond slices aside.
7. Heat 2 tbsp olive oil in a large pan. Add the onion and garlic and sauté over reduced heat for about 3 minutes.
8. Add the tomato paste and chopped zucchini flesh; cook for another 2 minutes. Season with salt, black pepper, cayenne pepper, lemon zest, and 1-2 tbsp lemon juice.
9. Stir in the cooked rice, sun-dried tomatoes, chopped herbs, and feta. Adjust seasoning with salt and pepper to taste.
10. Remove the pre-baked zucchini halves from the oven. Fill generously with the rice mixture and top with grated Emmental and sliced almonds. Place the halved cocktail tomatoes in the gaps of the baking dish.
11. Bake in the hot oven on the middle rack for 15-20 minutes until golden.
12. Remove from the oven and let rest for 2 minutes before serving.