Stuffed zucchini boats with an Italian twist
guaranteed crowd pleaser for both meat eaters & veg persons!
Prep Time
20mins
Cook Time
40 mins
Total Time
60 mins
Course
Mains
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.