Cilantro and Lime Afghan-Style Stuffed Zucchini

Method

1. Fold chopped cilantro into the rice and lentil mixture before packing into zucchini. 1: Drizzle lime juice over the stuffed zucchini before baking.
2. Preheat oven to 375°F (190°C).
3. Cut zucchinis in half lengthwise and scoop out centers, reserving the flesh.
4. In a pan, sauté onion and garlic in oil until soft.
5. Add rice, lentils, cumin, coriander, turmeric, salt, and pepper. Mix well.
6. Stir in reserved zucchini flesh and water. Cook until liquid is absorbed.
7. Pack mixture into zucchini shells and place on a baking sheet.
8. Bake for 25-30 minutes until tender.