scoop out zucchini innard. sautee bell pepper, tomato + lentils in oil + white wine. fill zucchini with sauteed mixture and bake for 20 min. add pine nuts, shredded cheese, parsley, chives + a squeeze of lemon juice and bake for 20 min. more. serve with yogurt and unintentionally lovely cheese crisps you find on the pan when chasing toasty nuts.