Zucchini Stuffed With Rice Lentils Parmesan Cheese And Fresh S Recipes
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.
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
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