The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
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Stuffed Zucchini Boats

The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
Stuffed Zucchini Boats

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.