1. 1

   Step 1

   Preheat the oven to 200 °C top/bottom heat.

2. 2

   Step 2

   Cook 200 g long-grain rice in salted water for approx. 10 minutes, then drain.

   Timer 10 min
3. 3

   Step 3

   Wash the 2-3 medium zucchini, halve them lengthwise, and carefully scoop out the inside with a spoon.

4. 4

   Step 4

   Finely chop the zucchini insides.

5. 5

   Step 5

   Finely dice 1 medium onion and 2 garlic cloves.

6. 6

   Step 6

   Heat 3 tbsp olive oil in a pan and sauté the onion and garlic until translucent.

7. 7

   Step 7

   Add the chopped zucchini insides and 2 tbsp tomato paste to the onions and sauté briefly.

8. 8

   Step 8

   Cut 4-6 sun-dried tomatoes into strips and mix them into the pan mixture along with the rice.

9. 9

   Step 9

   Season the mixture with salt, pepper, cayenne pepper, 1 tbsp lemon juice, and 1 tsp lemon zest.

10. 10

    Step 10

    Finely chop a handful each of fresh oregano, parsley, and mint and stir them in.

11. 11

    Step 11

    Crumble 150 g feta and fold it into the rice and vegetable mixture.

12. 12

    Step 12

    Place the zucchini halves in a baking dish and fill them with the rice and feta mixture.

13. 13

    Step 13

    Halve 250 g cherry tomatoes and distribute them around the zucchini in the dish.

14. 14

    Step 14

    Sprinkle with 80 g grated Emmental cheese and 2 tbsp slivered almonds.

15. 15

    Step 15

    Bake the zucchini in the oven for approx. 20-25 minutes until the cheese is golden brown.

    Timer 25 min

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