Zucchini Boats
Delicious and nutritious Zucchini Boats, stuffed with a savory mix of lentils, walnuts, and spices, perfect for a quick, protein-packed meal.
Ingredients
Main Ingredients
- 4 medium zucchini Choose firm, fresh zucchini for the best flavor.
- 1 tablespoon extra virgin olive oil Can substitute with a plant-based oil.
- 1 medium onion (finely chopped) Yellow or sweet onions work well.
- 3 cloves garlic (pressed or grated) For milder taste, use less garlic.
- 1 can (15 ounces) lentils Can use black beans or chickpeas as alternatives.
- ½ cup walnuts (finely chopped) Pecans or sunflower seeds are great substitutes.
- 1 can (15 ounces) crushed tomatoes Diced tomatoes work too.
- 2 tablespoons balsamic vinegar Use tamari for a gluten-free option.
- 1 teaspoon dried oregano Fresh oregano can also be used.
- ½ teaspoon salt Adjust per your dietary needs.
- ⅛ teaspoon black pepper Can replace with red pepper flakes for heat.
- ½ cup grated parmesan Nutritional yeast can be a great substitute for a vegan option.
Instructions
Preparation
- Wash, dry, and cut the zucchini in half lengthwise. Scoop out some of the flesh and chop it finely.
- Preheat your oven to 400°F (200°C).
Cooking
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
- Incorporate pressed garlic and chopped zucchini pulp, cooking for an additional 5 minutes until fragrant.
- Stir in lentils, chopped walnuts, crushed tomatoes, balsamic vinegar, oregano, salt, and black pepper. Allow to simmer for about 10 minutes.
- Turn off the heat and mix in grated parmesan, adjusting salt and spices as needed.
- Spoon the warm mixture into the zucchini shells, arrange on a baking tray, and bake for 20 minutes or until fork-tender.
Notes
To avoid overcrowding the tray, leave space between each boat. Always taste your filling before baking to adjust seasoning.