Saucy Lentil-stuffed Zucchini Boats
These saucy stuffed zucchini are filled with canned lentils, kalamata olives and jarred marinara sauce for a healthy plant-based dinner with minimal hands on time that’s equal parts filling and cozy!
Ingredients
- 2 medium zucchini about 2 inches wide and 10 inches long OR 4 x 6-8 inch zucchini
- 2 14 oz cans lentils rinsed and drained, or 3 cups cooked
- 2 cups marinara sauce
- ⅓ cup pitted kalamata olives diced
- 2 cloves garlic micro grated or minced
- ¼ cup nutritional yeast
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 cup cheese shreds
Instructions
- Preheat the oven to 450℉ (230℃). Line a rimmed baking sheet with parchment paper and set aside.
- Slice the zucchini in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving about ¼ inch thick zucchini boat. Measure out 1 1/2 cups scooped zucchini, finely chop and add to a large bowl.
- Add the drained lentils, marinara sauce, olives, nutritional yeast, oregano and salt to the bowl and mix well.
- Stuff the zucchini, really mound it on top as much as you can! Top with cheese shreds and bake until zucchini is al dente and sauce is bubbly, about 20-25 minutes.
- Let cool for a few minutes, then carefully transfer the zucchini boats to your plate and enjoy!
Notes
Take that leftover zucchini and freeze it for use in smoothies, soup and sauces later on!
If using 4 smaller zucchini, do not increase the amount of diced zucchini you add!