Lentil Zucchini Boats (Edit recipe)

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Lentil zucchini boats are my favorite kind of dinner — one pan of filling, zero fussing. You scoop out the zucchini, chop the flesh right back into the lentils so nothing is wasted, simmer it all with marinara and spices, then stuff, top with cheese and bake. Canned lentils keep it fast enough for a weeknight, and the boats hold their shape well enough that my kids eat them with their hands.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

12

Serves: 6

Ingredients

3 whole Zucchini, medium
1/2 Tbsp Avocado Oil
1 whole Yellow Onion, medium, chopped
3 cloves Garlic, minced
1 whole Bell Pepper, small, chopped
15 oz Canned Lentils, 1 can, rinsed and drained
1 cup Marinara Sauce, we love Rao's; can add more if desired
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Parsley
1/4 tsp Black Pepper
3/4 cup Shredded Cheese, vegan works, too

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch thick border around the skin.
Chop the scooped out zucchini with a large knife and set aside.
Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.
Add garlic, bell pepper, zucchini flesh, lentils, marinara sauce, and all spices. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
Preheat oven to 400F and line a large baking sheet with parchment paper.
Stuff each zucchini half with the lentil mixture.
Add cheese on top and bake for 20-25 minutes in the oven. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	49
Fat:	2 g
Carbohydrates:	7 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	275 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.