Lentil-Stuffed Zucchini Boats
These delicious zucchini boats are packed with protein-rich lentils and topped with a flavorful tomato sauce and mozzarella cheese, making for a quick and healthy meal.
10 min
Prep
10 min
Cook
4
Serves
310
Calories
Macros · per serving
32g protein
28g carbs
12g fat
Ingredients
For 4 servings
- 4 zucchini
- 2 cups canned lentils
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- salt — to taste
- black pepper — to taste
- 1 cup mozzarella cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the zucchinis in half lengthwise and scoop out the centers to create boats. Set aside.
- 3
In a pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- 4
Add canned lentils, tomato sauce, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- 5
Fill each zucchini half with the lentil mixture and place them in a baking dish.
- 6
Sprinkle mozzarella cheese evenly over the top of the stuffed zucchinis.
- 7
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and golden brown.
- 8
Serve hot and enjoy your lentil-stuffed zucchini boats.
Cook it this week.
NeatEat plans Lentil-Stuffed Zucchini Boats — and the rest of your week — around your budget, groceries included.