Vegetarian Stuffed Zucchini Boats

• Zucchinis • Canned brown lentils • Tomatoes • Yellow onion • Carrots • Tomato paste • Spices • Fresh herbs • Vegan cheese or regular • Olive oil

ingredients You'll need:

Heat the oil in a small pot, or a cast-iron skillet over medium heat. Add onion, carrots, and ½ teaspoon salt and cook for 5-6 minutes, or until the onion is translucent.

step 1

Add the tomato paste, ground cumin, ground coriander, and red pepper flakes (optional). Cook for 2 minutes.

step 2

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Next, add the chopped tomatoes, smoked paprika, lentils, salt, black pepper, and water and bring to a boil. Cook for 10 minutes or until no more liquid remains.

step 3

In the meantime, pre-heat oven to 350ºF (180ºC). Spray a baking dish with oil, or place a piece of parchment paper, to prevent sticking.

step 4

Slice zucchinis in half length-wise. Use a melon spoon or regular spoon to scoop out the seeds. Then, fill them with the lentils mixture. Bake for 25-30 minutes.

step 5

In the last 5-10 minutes, take the zucchini boats out of the oven and top them with cheese. Continue baking until the cheese is golden. Serve either warm or cold.

step 6

Let the zucchini boats cool completely. Transfer to a covered container. Store in a fridge for up to 3 days.


It's important to choose tomatoes that are ripe and juicy. If you can't find good tomatoes, use chopped canned tomatoes.