Stuffed zucchini boats with an Italian twist
guaranteed crowd pleaser for both meat eaters & veg persons!
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Prep Time
20mins
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Cook Time
40 mins
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Total Time
60 mins
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Course
Mains
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Servings
4 servings
Ingredients
- 1/2 kg medium sized Zucchinis
- 1 cup cooked Brown lentils (soaked the night before or 1 can BPA-Free to make it quicker
- 1 Carrot diced to small pieces
- 1 large Onion thinly chopped
- 3 Garlic gloves
- 1 bottle of Crushed tomatoes or tomato purée ( about 300 g)
- Mozzarella or parmesan cheese (if you eat dairy) – sub with nutritional yeast for dairy-Free
- 1 tablespoon Oregano
- 1 teaspoon of Garlic powder
- Salt & pepper to taste
- chili flakes (if you like it spicy
- 3 tbsp olive oil
Instructions
- Start by sautéing your onions and garlic in 2 tbsp olive oil.
- meanwhile cut the zucchinis in half and empty the insides with a melon baller or a simple spoon. (Try to make the zucchinis as thin as possible without breaking the outside layer).Keep the inside zucchini flesh on the side.
- When onions and garlic are tender, add the carrots, HALF of the zucchini insides and all the spices & herbs. Cook until all are tender.( you can also add half a cup of water to speed up the process)
- Add the lentils & the tomato purée and mix well until mixture boils & thickens a little bit. you can add a splash of water to thin out.
- To assemble your boats, simply arrange them in a pan with a tbsp of olive oil brushed on all the zucchini sides and bottom of the pan. Add the lentils mixture into the boats.
- Finish off with some cheese or nutritional yeast on top and cook in the oven for around 30 mins or until zucchinis are tender on the outside.
