Zucchini stuffed with lentils and feta, with bulgur

Steps

1. Preheat the oven to 200 °C, halve the zucchini lengthwise and scoop out the centre.
2. Mix the lentils, chopped zucchini centre and half of the tomato sauce with oregano, garlic and salt.
3. Fill the zucchini, pour over the rest of the sauce, crumble the feta on top and bake for 20 minutes.
4. Meanwhile pour boiling water over the bulgur, cover for 10 minutes and serve it with the zucchini.