Spiced Chicken and Lentil Stuffed Zucchini - A Lebanese-Indian Fusion Delight

Wash the zucchinis and trim the ends. Carefully hollow out the center of each zucchini using a small spoon or a zucchini corer, leaving about 1/4 inch of the outer shell intact.

Set the hollowed zucchini aside, and chop the zucchini flesh into small pieces for the filling.

Heat the olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Add the chopped onion and garlic, sautéing until they turn golden brown.

Add the ground chicken, breaking it up with a spoon, and cook until it starts to brown.

Stir in the chopped zucchini flesh, and cook until softened.

Add the soaked red lentils, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the lentils are tender and the chicken is fully cooked.

Mix in the garam masala and cook for an additional 2-3 minutes. The mixture should be slightly dry and fragrant.

Remove from heat and let it cool slightly before stuffing the zucchini.

Using a small spoon, carefully stuff each zucchini with the chicken-lentil mixture, pressing it gently to fill the entire cavity.

Place the stuffed zucchini in a baking dish, arranging them in a single layer.

In a separate pan, heat the olive oil over medium heat. Add the tomato puree, cumin powder, smoked paprika, and cinnamon powder. Cook for 5-7 minutes, allowing the sauce to thicken slightly.

Lower the heat and slowly stir in the yogurt, whisking continuously to prevent curdling. Simmer for another 2-3 minutes, and season with salt to taste.

Preheat the oven to 180°C (350°F).

Pour the tomato-yogurt sauce over the stuffed zucchini in the baking dish, ensuring they are well-coated.

Cover the dish with aluminum foil and bake for 25-30 minutes, or until the zucchinis are tender and the filling is cooked through.

Garnish the baked stuffed zucchini with fresh cilantro.

Serve hot with a side of warm naan, pita bread, or couscous to soak up the flavorful sauce.