Lentil Zucchini Boats

 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)

1

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.

2

Chop the scooped out zucchini with a large knife and set aside.

3

Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.

4

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.

5

Preheat oven to 400F and line a large baking sheet with parchment paper.

6

Stuff each zucchini half with the lentil mixture.

7

Add 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

1

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.

2

Chop the scooped out zucchini with a large knife and set aside.

3

Heat oil in a skillet over medium heat. Add onion and sauté until caramelized.

4

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.

5

Preheat oven to 400F and line a large baking sheet with parchment paper.

6

Stuff each zucchini half with the lentil mixture.

7

Add cheese on top and bake for 20-25 minutes in the oven. Enjoy!

Lentil Zucchini Boats

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