Lentil-Stuffed Zucchini with Tomato Brown Rice

• zucchinihalved lengthwise4
• lentils2 cup
• brown rice1 cup
• tomato paste2 tbsp
• onionfinely diced1
• garlicminced4 clove
• lemon juice4 tbsp
• light olive oil4 tbsp
• dried oregano2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion, mince the garlic, and halve the zucchini lengthwise. Scoop out the zucchini centers, leaving a sturdy border, and roughly chop the scooped flesh.
2. 2Rinse the brown rice and lentils separately. Simmer them in separate pots of salted water until the rice is tender and the lentils are tender but intact, about 30-40 minutes for the rice and 20-25 minutes for the lentils. Drain each when tender, and taste to confirm the grains are soft and the lentils hold their shape.
3. 3Heat the light olive oil in a skillet over medium heat. Add the onion and a pinch of kosher salt, then cook for 4-6 minutes, until translucent and softened. Add the garlic, chopped zucchini centers, tomato paste, and dried oregano, and cook for 2-3 minutes, until fragrant and the paste darkens slightly.
4. 4Stir the drained rice and lentils into the skillet with the lemon juice. Cook for 2-3 minutes, stirring, until the filling is hot and cohesive. Taste and adjust with kosher salt, black pepper, and lemon juice.
5. 5Heat the oven to 400F. Arrange the zucchini halves in a baking dish, season the cut sides with kosher salt and black pepper, and fill them with the lentil-rice mixture.
6. 6Bake for 18-24 minutes, until the zucchini is fork-tender and the filling is lightly browned on top. Serve hot.