Vegan Stuffed Zucchini Boats

In this recipe, I’ll show you how to make these super healthy stuffed zucchini boats. They are really easy to make and full of flavor. They are perfect if you’re looking for a low-calorie dish. But they can also be eaten with bread or pasta.

How to make the Zucchini Stuffing?

Start by washing and cooking the lentils. Cook the lentils for approximately 15 minutes in water until they become soft. The lentils are prone to boiling over. So make sure you keep an eye on the pan. Drain the lentils when they are done and set them aside.

When the lentils are cooked you can start making the sauce. First, put a little olive oil in a pan and bake the onion until it caramelizes. When the onion is caramelized you can add the minced garlic and bake one minute longer. Next, add the diced canned tomatoes, the lentils, and the spices. You can also add fresh tomatoes but canned tomatoes are a little earlier. Mix well and the sauce is ready!

How to slice the Zucchini?

For the perfect zucchini boat, it is important to slice the zucchinis perfectly in half. This is not very hard to do. Just cut the stem off first and double-check if you’re putting the kife in the middle before you slice the zucchini. When you’ve sliced the zucchini in half you can remove the center with a small spoon.

Stuffing the Zucchini.

Fill each zucchini with the sauce. You can fill 3 zucchini with the sauce. Or make fewer zucchini’s and keep an extra sauce for pasta or bread on the side. Next, sprinkle your favorite vegan cheese on top of the sauce and zucchini.

How to bake the Zucchini?

Bake the zucchini at 175°C for 30 minutes or until the cheese has melted and the zucchini is cooked.

Eat the zucchini as a low-calorie dish. Or eat them with pasta or bread on the side.

Vegan Stuffed Zucchini Boats

kimchicooking In this recipe, I’ll show you how to make these super healthy stuffed zucchini boats. They are really easy to make and full of flavor. They are perfect if you’re… Dinner Vegan Stuffed Zucchini Boats European Print This

Serves: 3 Zucchini's

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 500ml water
• 100g Red lentils
• Olive oil for baking
• 1/2 Yellow onion
• 2 garlic cloves (minced)
• 400g Diced canned tomatoes
• Black pepper to taste
• Salt to taste
• 1tbsp Italian herbs
• 3 Zucchini's
• Shredded vegan cheese
• Fresh basil for garnish

Instructions

1. Preheat the oven at 175°C
2. Wash the lentils and cook them in 500ml water for approximately 15 minutes. The lentils are ready when they are soft. (Keep an eye on the pan, lentils are prone to boil over).
3. Drain the lentils when they are cooked and set them aside.
4. Bake the onion in a little olive oil until it caramelizes.
5. Add the garlic and bake 1-minute longer
6. Add the pasta, lentils, and spices. Taste to see if you added enough salt and pepper. 
7. Remove the stem of each zucchini and slice them in half. 
8. Remove the center of each zucchini with a small spoon.
9. Fill the zucchini with the sauce and sprinkle vegan cheese on top. You can add as much vegan cheese as you like.
10. Put the zucchini in the oven and bake for 30 minutes or until the zucchini is soft and the vegan cheese has melted. 

    Enjoy!