Stuffed Zucchini with Wheat and Feta

Ingredients

• 250 g wheat
• Salt
• 2 round zucchinis (Rondini)
• 1 tbsp Rapeseed Oil
• white pepper
• 1 handful wild herbs
• 1 Organic lemon
• 50 g sun-dried tomatoes (in oil)
• 125 g feta
• 150 g Yogurt (3.5% fat)
• 1 Garlic clove

Instructions

1. 1.

   Cook the wheat in plenty of boiling salted water for about 25 minutes until al dente, then drain it in a sieve, rinse with cold water and let it dry well.

2. 2.

   Wash the zucchinis, halve them lengthwise and gently scoop out the flesh. Chop the flesh finely and set aside. Brush the zucchini halves with oil, season with salt and pepper, and place on a baking tray. Roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 10–15 minutes.

3. 3.

   Meanwhile wash the herbs, shake off excess water and roughly chop them, setting aside some for garnish. Rinse the lemon under hot water, dry it, grate the zest and squeeze out the juice. Drain the sun‑dried tomatoes and cut them into 1–2 cm strips. Mix the wheat with the chopped zucchini flesh, herbs, and tomato strips, then season with a bit of lemon zest, salt and pepper.

4. 4.

   Fill the pre‑roasted zucchini halves with the mixture. Crumble feta over the top and bake for another 15 minutes until golden.

5. 5.

   For the sauce whisk yogurt with about 4 tbsp lemon juice. Peel and finely chop garlic, then mix it in with salt and white pepper.

6. 6.

   Serve the stuffed zucchinis on a plate, pour the yogurt sauce on the side, and garnish with the remaining wild herbs.