Vegetarian Greek Lentil Stuffed Zucchini Boats Recipes
VEGETARIAN GREEK LENTIL STUFFED ZUCCHINI BOATS
These Vegetarian Greek Lentil Stuffed Zucchini Boats are the ultimate meatless dinner idea to use up that end of summer produce. Vegetarian, Gluten-Free, Nut-Free, Kosher
Provided by Emily Cooper, RDN
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Scoop out center of zucchini halves to create a shell, and place in a 9x13 glass baking dish. (Discard zucchini flesh, which is mostly seeds)
- In a large bowl, combine all ingredients except for feta cheese and parsley. Add half of the feta cheese to the quinoa lentil mixture and stir to combine.
- Evenly scoop lentil mixture into zucchini halves and top with remaining cheese.
- Bake uncovered in preheated oven for 20 to 25 minutes, or until zucchini is tender. Remove from oven, and top with chopped parsley before serving.
Nutrition Facts : Calories 167 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 8 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, Sodium 233 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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- Rinse the lentils under running water for 1 minute thoroughly and allow them to soak in a small bowl for 10 minutes.
- Bring 2 cups of water to a boil, add the lentils and allow them to cook for 10-15 minutes or until al-dente. Keep in mind, if your lentils are older, they may require several additional minutes. Drain the lentils in a strainer and rinse with cold water to stop them from cooking further.
- Position a rack in the center of the oven and preheat the oven to 400ºF. Spray a 9x13 baking dish with cooking spray. Using a 1 teaspoon measuring spoon, scoop out the center of the zucchini leaving a 1/4 inch border on all sides. Line the zucchini in the prepared baking dish, skin side down; set aside.
- Heat the olive oil in a skillet over medium-high heat. Add the onions and allow to cook for 3-4 minutes or until they start to brown, add the garlic and let cook for 30 seconds. Add in the baby spinach and the lentils and let the spinach just begin to wilt. Stir in the pasta sauce and let it heat all the way through, about 1-2 minutes. Add the red pepper flakes, check for seasonings, season to taste.
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