For stuffed zucchini, cut the zucchini in half and hollow out, leaving a wall about 1 cm thick. Place the hollowed out zucchini halves in an ovenproof dish.
Chop the zucchini flesh and onions, finely chop the garlic, wash the lentils well and drain in a sieve. Fry cashew nuts in olive oil until golden brown all over.
Reduce heat, add onions and sauté until translucent. Pour in vegetable soup, add lentils, zucchini pieces and garlic and simmer for 5 minutes.
Turn off the heat, add the couscous and let it swell for 10 minutes. Preheat oven to 200 °C top and bottom heat. Mix cheese and herbs to the couscous and season with salt and pepper.
Fill the mixture into the zucchini halves and bake for 30-40 minutes (depends on the size of the zucchini) until the surface starts to brown. Drizzle the finished zucchini halves with olive oil before serving.