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1
Cook rice according to package directions (rice can be cooked ahead and used in this recipe later).
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2
Cut the zucchini crosswise into the thick, equal parts. Spoon out the seeds.
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3
To shorten the baking time in the oven, zucchinis can be pre-cooked in a microwave oven: put the zucchini in a microwave- proof dish and add very little water. Cover and cook 10 minutes at max. Drain and set aside.
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4
Squeeze sausage out of the casing into the pan with hot oil and cook until it's lightly browned, breaking apart with the back of the turner.
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5
Add onion and saute for 3 minutes over medium heat.
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6
Add oregano, cumin, salt and pepper, saute 2-3 minutes to blend the flavors.
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7
Add rice, lentils and Parmesan cheese, stir and cook for 2 minutes. Remove from heat.
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8
Place hollowed-out zucchini in a baking dish thinly coated with olive oil.
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9
Stuff the filling mixture into the hollowed-out zucchini, using a spoon to press the mixture down so it's tightly packed.
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10
Bake in the oven at 200u00b0C for 30 minutes if the zucchini has been pre-cooked in the MWC, or for 45 minutes if they are not pre-cooked.
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11
About 10 minutes before the end of cooking remove from oven and put a generous pinch of grated mozzarella on top of each zucchini. Put back them back into the oven and bake until cheese is melted.
