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.
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!
0 servings