Zucchini Boats
Servings: 4 servings
- 4 medium (4 medium) zucchini
- 1 tablespoon (1 tablespoon) extra virgin olive oil
- 1 medium (1 medium) onion finely chopped
- 3 cloves (3 cloves) garlic pressed or grated
- 1 can (15 ounces) (230 grams) lentils or 1½ cups cooked lentils or ½ cup dried lentils cooked in boiling water until tender.
- ½ cup (50 grams) walnuts finely chopped
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 2 tablespoons (2 tablespoons) balsamic vinegar or soy sauce
- 1 teaspoon (1 teaspoon) dried oregano
- ½ teaspoon (½ teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- ½ cup (4 tablespoons) grated parmesan or non-dairy cheese
- MAKE THE BOATS: Wash, dry, and cut 4 medium zucchini in half lengthwise.Scoop out some of the zucchini’s flesh and chop it finely with a knife or in a food processor.
- PREP THE FILLING: Preheat oven to 400°F or 200°C.Heat 1 tablespoon extra virgin olive oil in a large skillet and sauté 1 medium onion (chopped) for 3 minutes.Add 3 cloves garlic (pressed) and the chopped zucchini pulp and cook for 5 minutes.Add 1 can (15 ounces) lentils, ½ cup walnuts (chopped), 1 can (15 ounces) crushed tomatoes, 2 tablespoons balsamic vinegar, 1 teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.Simmer for about 10 minutes on medium heat, stirring occasionally.Turn the heat off, stir in ½ cup grated parmesan, then taste and adjust for salt, spices, and balsamico.
- FILL AND BAKE: Fill zucchini shells with lentil mixture and arrange them on a baking tray. Optionally, top with more cheese.Bake at 400°F or 200°C for about 20 minutes or until the zucchini are fork tender.
- SERVING SUGGESTIONS: Arrange boats on a serving platter and sprinkle with parsley and lemon wedges.They are delicious with Greek yogurt, tzatziki, or yogurt tahini sauce.
