25 Cheap Meals for a Family
Servings: 8 boats
- 4 medium zucchini
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely chopped
- 3 cloves garlic pressed or grated
- 1 can (15 oz) (240 grams) lentils
- ½ cup (50 grams) walnuts chopped
- 1 can (15 oz) (400 grams) crushed tomatoes
- 2 tablespoons soy sauce
- ½ teaspoon dried oregano
- 1 teaspoon salt or more to taste
- 2 twists black pepper
- 4 tablespoons grated parmesan or non-dairy cheese
Garnish
- 1 tablespoon chopped parsley optional
- ½ lemon optional
- Wash and cut 4 medium zucchini in half lengthwise.Scoop out some of the flesh of the zucchini and chop it finely with a knife or in a food processor. Also, finely chop onion and garlic.
- Preheat the oven to 400°F or 200°C.In a large skillet, warm up 1 tablespoon extra virgin olive oil and gently fry 1 medium onion (chopped) for 3 minutes, then add 3 cloves garlic (grated) and chopped zucchini pulp and cook for 5 minutes.
- Add 1 can (15 oz) lentils (drained and rinsed), ½ cup walnuts (chopped), 1 can (15 oz) crushed tomatoes, 2 tablespoons soy sauce, ½ teaspoon dried oregano, 1 teaspoon salt, and 2 twists black pepper.Simmer for 10 minutes on medium to low heat, stirring occasionally.
- After 10 minutes, your filling should be rich, tasty, and thick. Taste and adjust for salt and spices.
- Fill the zucchini shells with the lentil mixture and arrange them on a baking tray.Drizzle with olive oil and bake at 400°F or 200°C for about 25 minutes; then sprinkle them with grated parmesan, and bake for 5 more minutes until the cheese melts.
- Garnish with freshly parsley or and a squeeze of lemon juice.
Nutrition information is an estimate for one zucchini boat out of eight.
STORAGE
Make ahead: this is an excellent recipe to make ahead as the zucchini boats keep well for a few days and also reheat well in the microwave. You can use them for meal prep and putlocks.
Refrigerator: store them in the fridge for 3 - 4 days. Keep them on a serving plate wrapped in film or an airtight container.
Reheat them in the microwave for about 2 minutes or in a preheated oven at 400°F or 200°C for about 10 minutes.
Freezer: you can assemble and freeze the zucchini boats before baking them. They keep for about three months in the freezer. Thaw them in the refrigerator for a few hours, then bake.
Frozen and thawed zucchini boats will have a different texture than fresh-baked zucchini. That's because freezing changes the structure of the zucchini, making it a little softer.
