Grilled Stuffed Zucchini

Directions

1. Pour the oil into a small ramekin and add the garlic; stir a bit and set aside. Cut the zucchini in half lengthwise. Using a spoon, scrape out the insides, leaving about 1/4-inch thick zucchini shells. Brush them all over with the garlicky oil.
2. Roughly chop the scooped-out zucchini. Pour the rest of the garlicky oil into a medium skillet set over medium-high heat and sauté the onion and chopped zucchini for 3-4 minutes, until soft. Add the lentils and cook until any excess moisture has cooked off. Transfer to a bowl and toss with the breadcrumbs, half the grated cheese, and salt and pepper to taste.
3. Season the zucchini with salt and pepper, then stuff the zucchini shells with the mixture while you preheat the grill to medium-high. Sprinkle with remaining cheese and grill the stuffed zucchini for about 10 minutes, lowering the lid to help melt the cheese and moving around if there are any hot spots, until tender and charred on the bottom. Serve immediately.