Vegan Zucchini Boats With Lentils Recipes
VEGAN ZUCCHINI BOATS
These easy vegan zucchini boats are low in calories, great for a summer meal and pack a lot of flavor! You will love how quick this comes together.
Provided by LarishaBernard
Categories Main Course
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Lightly grease a 9x13 baking dish.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Sprinkle a little salt and pepper on each shell and place into the baking dish.
- With the zucchini flesh that was removed, roughly chop and set aside.
- In a medium pan over medium heat, add oil. Add in onions cook until translucent about 3-4 minutes.Add in garlic and cook for 1 more minute, careful not to burn.
- Add in meatless crumbles and cook for 4 minutes. Add zucchini flesh and Italian seasoning. Cook until softened, about 3-4 minutes.
- Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes or until most of the liquid has dissolved.
- In a medium bowl, combine the vegan parmesan and breadcrumbs.
- Spoon in and mound the meatless mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top.
- Place in oven and bake until golden on top, 20-25 minutes.
Nutrition Facts : ServingSize 2 zucchini boat halves, Calories 237 kcal, Carbohydrate 25 g, Protein 20 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1196 mg, Fiber 8 g, Sugar 12 g, UnsaturatedFat 6 g
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