Vegan Zucchini Boats With Lentils Recipes

VEGAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400°F (200°C). Spray olive oil all over a large baking dish that fits the length of the zucchinis. I used a 9-inch x 13-inch baking dish that will fit 8 medium zucchinis halves.
• Cut the zucchinis in halves lengthwise, don't peel, don't cut sides, or the filling runs out when baked later.
• Use a teaspoon to scoop out the flesh of the zucchinis carefully. Don't go too deep, or you can break the zucchini halves. For tips, scroll up in this post to watch my step-by-step pictures.
• Place each zucchini half next to each other on the baking dish. Sprinkle 1 teaspoon of salt all over the zucchini halves and set aside 20 minutes to 'sweat' the zucchinis.
• Meanwhile, cook the black bean filling. In a large skillet, warm olive oil, add the diced onions and cook for 1 minute until fragrant. Stir in diced red bell pepper, and cook for an extra 1-2 minutes until softened.
• Stir in cooked black beans, corn kernel, and spices: garlic powder, cumin, oregano, paprika, salt, chili powder. Cook for 1 minute, stirring often.
• Stir in tomato passata, vegetable broth, and tomato paste. Simmer for 5 minutes, occasionally stirring until the sauce has thickened.
• Use a spoon to fill the hollowed zucchini boats with the vegan filling.
• Cover the pan loosely with foil and bake for 10-15 minutes or until zucchinis are cooked through.
• Serve with basmati rice or quinoa on the side and top each zucchini half with diced avocado, cilantro, fresh coconut yogurt.

VEGAN ZUCCHINI BOATS WITH LENTILS

Steps:

• Heat 1-2 tbsp oil in a small pot, or a cast-iron skillet over medium heat. Add onion, carrots, and 1/2 tsp salt and cook for 5-6 minutes, or until the onion is translucent.
• Add the tomato paste, ground cumin, ground coriander, and red pepper flakes (optional). Cook for 2 minutes.
• Next, add the chopped tomatoes, smoked paprika, lentils, salt, black pepper, and water and bring to a boil. Cook for 10 minutes or until no more liquid remains.
• In the meantime, pre-heat oven to Pre-heat oven to 350ºF (180ºC). Spray a baking dish with oil, or place a piece of parchment paper, to prevent sticking.
• Slice zucchinis in half length-wise. Use a melon spoon or regular spoon to scoop out the seeds. Then, fill them with the lentils mixture. Bake for 25-30 minutes.
• In the last 5-10 minutes (depending on the type of cheese you are using), take the zucchini boats out of the oven and top them off with your desired cheese. Return and continue baking until the cheese is golden and the zucchinis are soft but still have a slight bite. Serve either warm or cold.