Stuffed Zucchini with Lentils

Make lentils with water, vegetable soup and marjoram 45 min.

Rinse zucchini and cut in half lengthwise. Scrape out pulp with a spoon, chop vegetables. Mix with the yogurt into the lentils, season heartily.

Fill zucchini halves with mixture and place in ovenproof dish. Put in the cold stove. Bake at 200 °C for about half an hour.

Serve with potatoes or leaf salad.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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