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!
CategoryChild-Friendly, Dairy-free/Soy-free, Entrées, Vegan, Vegetarian
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)