Stuffed Zucchinis

Preheat oven to 175°C. Line a baking sheet with parchment paper. Wash and slice the zucchini in half lengthwise. Scrape out the pulp leaving a 1.5 cm edge. Slice the zucchini pulp and set it to the side. Place the zucchini shells on the baking sheet. Heat some oil in a pan. Finely chop the onion and garlic. Sauté the onions, garlic, and zucchini pulp for 5 minutes. Slice the sun dried tomatoes, add them to the pan, and cook briefly. Remove the pan from the heat and season with the fresh thyme.

In a bowl mix together the cooked vegetables, 20g Küchenmeister green spelt groats, 2 tablespoons parmesan cheese, chopped pine nuts, basil and lemon zest. Divide the mixture evenly into the zucchini shells. Top with the remaining green spelt groats and cheese.

Bake for 30 minutes in the preheated oven. Turn on the broiler and heat for an additional 5 minutes, or until the cheese is melted and the green spelt groats are crispy.