Stuffed Zucchini Boats

Stuffed Zucchini Boats are a delightful vegan dish inspired by French BBQ flavors, featuring tender zucchini filled with a savory mix of herbs, spices, and lentils. This dish is not only visually appealing but also packed with nutrients, making it a perfect summer meal.

Ingredients

• 2 medium zucchinis
• 100g cooked green lentils
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 50g cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt - to taste
• Black pepper - to taste
• 2 tablespoons nutritional yeast (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the zucchinis in half lengthwise and scoop out the seeds to create boats, leaving about 0.5 cm of flesh on the sides.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
4. Add the diced red bell pepper and cook for another 3 minutes until softened.
5. Stir in the cooked lentils, cherry tomatoes, fresh parsley, thyme, smoked paprika, salt, and black pepper. Cook for 5 minutes until heated through.
6. Remove the skillet from heat and stir in the nutritional yeast if using.
7. Place the zucchini boats in a baking dish and spoon the lentil mixture evenly into each boat.
8. Bake in the preheated oven for 20 minutes until the zucchinis are tender.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, supporting digestive health.
• High in plant-based protein, aiding in muscle repair and growth.

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