Stuffed Zucchini Boats with Lentils

Stuffed Zucchini Boats with Lentils are a deliciously healthy lunch option, combining tender zucchini with a savory lentil filling. This dish is not only vibrant and satisfying but also packed with nutrients to fuel your day.

Ingredients

• 2 medium zucchinis
• 1 cup cooked lentils (green or brown)
• 1/2 cup diced bell pepper (any color)
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup diced tomatoes (canned or fresh)
• 2 tablespoons olive oil
• 1/4 cup shredded cheese (optional, for topping)
• Fresh parsley, for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the zucchinis in half lengthwise and scoop out the center with a spoon, creating boats. Set aside the scooped flesh for later use.
3. In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sauté until softened, about 5 minutes.
4. Add minced garlic and the scooped zucchini flesh to the skillet, cooking for an additional 2 minutes.
5. Stir in cooked lentils, diced tomatoes, cumin, smoked paprika, black pepper, and salt. Cook for 5-7 minutes, stirring occasionally, until heated through.
6. Stuff the zucchini boats with the lentil mixture and place them in a baking dish.
7. If using, sprinkle shredded cheese on top of the stuffed zucchini boats.
8. Bake in the preheated oven for 15-20 minutes, until the zucchinis are tender.
9. Remove from the oven, garnish with fresh parsley, and serve warm.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in plant-based protein from lentils, beneficial for muscle repair.

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