Lentil-Stuffed Vegan Zucchini Boats
Delightful zucchini boats filled with savory lentils, tomatoes, and Italian herbs, perfect for a light dinner or impressive side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked lentils
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out some flesh to create boats.
- Heat a splash of olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.
- Add the cooked lentils, diced tomatoes, Italian seasoning, salt, and pepper to the skillet. Stir and cook for about 5 minutes.
- Spoon the lentil mixture into the hollowed-out zucchini boats generously.
- Place the stuffed zucchini boats on a baking sheet and bake for 25-30 minutes until tender.
- Garnish with fresh parsley before serving.
Notes
Feel free to customize with your favorite spices or add vegan cheese on top before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg