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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.
3 medium zucchini
½ tbsp avocado oil
1 medium onion, chopped
3 cloves garlic, minced
1 small bell pepper, chopped
1 (15 oz) can lentils, rinsed and drained
1 cup marinara sauce (we love Rao's) - can add more if desired
1 tsp onion powder
½ tsp salt
½ tsp parsley
¼ tsp pepper
¾ cup shredded cheese (vegan works, too)
1Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch thick border around the skin.
2Chop the scooped out zucchini with a large knife and set aside.
3Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.
4Add 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.
5Preheat oven to 400F and line a large baking sheet with parchment paper.
6Stuff each zucchini half with the lentil mixture.
7Add cheese on top and bake for 20-25 minutes in the oven. Enjoy!
Ingredients
3 medium zucchini
½ tbsp avocado oil
1 medium onion, chopped
3 cloves garlic, minced
1 small bell pepper, chopped
1 (15 oz) can lentils, rinsed and drained
1 cup marinara sauce (we love Rao's) - can add more if desired
1 tsp onion powder
½ tsp salt
½ tsp parsley
¼ tsp pepper
¾ cup shredded cheese (vegan works, too)
Directions
1Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch thick border around the skin.
2Chop the scooped out zucchini with a large knife and set aside.
3Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.
4Add 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.
5Preheat oven to 400F and line a large baking sheet with parchment paper.
6Stuff each zucchini half with the lentil mixture.
7Add cheese on top and bake for 20-25 minutes in the oven. Enjoy!
