Zucchini stuffed with rice, lentils, Parmesan cheese and fresh sausage
1 cup long-grain brown rice
1 large onion, chopped
3 teaspoons olive oil
1/4 teaspoon cumin
1/4 teaspoon sea salt
250 grams canned lentils, washed and drained
1/2 cup Parmesan cheese, grated
1/4 cup mozzarella cheese, coarsely grated
Cook rice according to package directions (rice can be cooked ahead and used in this recipe later).
Add onion and sauté for 3 minutes over medium heat.
Bake in the oven at 200ºC for 30 minutes if the zucchini has been pre-cooked in the MWC, or for 45 minutes if they are not pre-cooked.