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Many with gardens have an overflow on zucchini at the moment. Or you just find them at a very cheap price in the supermarket or on the market. What better moment to make use of it? I have some yummy recipes for you with zucchini to come but today I start with this citrus-scented oven baked zucchini. read the complete post on the blog...Citrus-scented oven baked zucchiniIngredientsFor 1 person2 small round zucchiniFilling10 gram / 035 oz dried, mixed mushrooms very hot water2 yellow onions, slicedA good knob of butter or deodorized coconut oil4 spring onions2 cloves of garlicThe inside of the zucchiniAdd later to the fillingA handful of walnuts, roughly crushedLemon zest of 1 lemon25 gram crumbled feta cheese (optional) or replace with a suitable vegan alternative (see earlier recipe on vegan almond feta cheese)Salt, pepper and 1 tablespoon of fresh or dried thymeHow do I do it?1. Set the oven 0n 200° C.2. Soak the dried mushrooms in hot water for about 20 minutes. When ready squeeze the excess water and throw away.3. Cut a small lid of the top of the zucchini. Carefully “dig out” the zucchini with a teaspoon. You want to keep the zucchini whole but with an empty inside. Place the stripped zucchini on a ovenproof plate and add some drips of oil on top and on the bottom. Place in the oven while preparing the rest.4. Clean and slice the yellow onions. Bake carefully on low heat the sliced onions for about 10 minutes in a deep skillet with butter or oil. Stir occasionally to avoid burning.5. Meanwhile baking, slice the rest of the vegetables including the soaked mushrooms finely. Add the cut vegetables to the pan with baked onions. Bake until all excessive fluid is disappeared.6. Add chopped walnuts, lemon zest and feta cheese (optional) to the vegetables. Add salt, pepper and lots of thyme and stir carefully. See that you season it good!7. Take out the now soft baked zucchini from the oven and add the filling to it. Carefully so you won’t burn your fingers!Spread a few drips of oil on top and place the ovenproof plate back in the oven another 10 minutes.Enjoy the filled zucchini with some rice if preferred. I like it just as it is with some fresh greens.This recipe is free from gluten, sugar and lactose if you leave out or replace the feta cheese.