Vegan Zucchini Boats with Lentils
Vegan Stuffed Zucchini Boats are an easy summer dinner that the whole family will enjoy! Stuffed with lentils, tomatoes, and fresh herbs, and topped off with a sprinkle of vegan parmesan!
Equipment
- Oven
- Stovetop
Ingredients
- 1-2 tbsp olive oil, for cooking
- 1 small white onion, diced
- 1 medium carrot, diced
- 1 teaspoon salt, divided
- 1 teaspoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 pinch red pepper flakes (optional)
- 1 cup chopped fresh tomatoes (or sub with chopped canned tomatoes)
- 1 15 oz can cooked lentils, rinsed and drained
- ¼ cup fresh herbs (such as basil or parsley)
- Freshly cracked black pepper
- 3 medium zucchini
- 1-2 tablespoon vegan parmesan or any other cheese you like such as mozzarella, cheddar, etc. (optional)
Instructions
- Heat 1-2 tablespoon 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.
- Add the tomato paste, ground cumin, ground coriander, and red pepper flakes (optional). Cook for 2 minutes.
- 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.
- In the meantime, pre-heat oven to Pre-heat oven to 350ºF (180ºC). Spray a baking dish with oil, or place a piece of parchment paper, to prevent sticking.
- 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.
- In the last 5-10 minutes (depending on the type of cheese you are using), take the zucchini boats out of the oven and top them off with your desired cheese. Return and continue baking until the cheese is golden and the zucchinis are soft but still have a slight bite. Serve either warm or cold.
Notes
Storage
- Fridge: Let the zucchini boats cool completely. Transfer to a covered container. Store in a fridge for up to 3 days.
- Freezer: Let the zucchini boats cool completely. Transfer to a covered container. You may need to lay parchment paper between each layer, to prevent them from sticking. Freeze for 3 months. Thaw overnight before reheating.
- Reheat: Pre-heat the oven to 350ºF (180ºC). Add zucchini boats to a baking dish and bake for 10 minutes or until warm. If they were frozen, you will need to bake them for longer.
Nutrition
Calories: 225kcal
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