Buckwheat and Bean Stuffed Zucchini

Put the buckwheat to cook: rinse the buckwheat thoroughly several times in warm water, then cook it in one and a half to two times its volume of lightly salted water for about 15 minutes until tender.

Prepare the zucchini: cut off the stem and remove the seeds from the inside using a kohlrabi corer or a small spoon. (If using normal zucchini, cut it lengthwise and form small boats by scooping out the seedy part.)

Chop the onions and sauté them in a pan with a little olive oil. Add the drained beans, chopped sun-dried tomatoes, and fresh basil leaves.