Lentil-stuffed zucchini boats with spinach and mozzarella cheese
Enjoy a delicious and healthy meal with these Lentil-Stuffed Zucchini Boats topped with spinach and gooey mozzarella cheese. Perfectly seasoned with garlic, red pepper, and olive oil, this nutritious dish combines hearty lentils, fresh zucchini, and a flavorful pasta sauce for a satisfying dinner option. Easy to prepare, it's a great way to incorporate more vegetables and plant-based protein into your diet.
- 11 Mar 2024
- Cook time 55 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Lentil-stuffed zucchini boats with spinach and mozzarella cheese are a delicious and nutritious dish that combines the rich flavors of lentils, fresh zucchini, and creamy mozzarella cheese. This recipe is a fantastic way to elevate your vegetable game and make a hearty, satisfying meal that's perfect for any occasion.
Ingredients:
Instructions:
- Rinse the lentils under cold water.
- Place the lentils in a pot and add enough water to cover them by about an inch.
- Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until lentils are tender. Drain any excess water and set aside.
- Preheat your oven to 375°F (190°C).
- Wash the zucchini and slice them in half lengthwise. Use a spoon to scoop out the centers, creating "boats." Leave about 1/4 inch of the flesh intact, creating a sturdy shell.
- Arrange the zucchini boats on a baking sheet or in a baking dish. Lightly brush the insides with 1 teaspoon of olive oil and sprinkle with a dash of salt and black pepper. Roast in the preheated oven for about 10-12 minutes, or until slightly tender.
- While the zucchini is roasting, heat the remaining 1 teaspoon of olive oil in a large skillet over medium heat.
- Add the chopped red onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
- Stir in the cooked lentils, chopped spinach, and pasta sauce. Cook for another 3-5 minutes until the spinach is wilted, and everything is well combined.
- Season with red pepper flakes, a dash of salt, and black pepper. Mix thoroughly.
- Remove the zucchini boats from the oven and evenly divide the lentil mixture among them, filling each boat generously.
- Sprinkle the shredded mozzarella cheese evenly over the stuffed zucchini boats.
- Return the stuffed zucchini to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
- Enjoy your delicious Lentil-Stuffed Zucchini Boats with Spinach and Mozzarella Cheese!
Tips:
- For extra flavor, use vegetable or chicken broth instead of water when cooking the lentils.
- Be sure not to overcook the zucchini; it should be tender but not mushy.
- If mozzarella isn’t your favorite, try substituting it with feta or cheddar cheese for a different twist.
- Prepare the lentil mixture in advance and store it in the refrigerator for a quick assembly during busy weeknights.
- Feel free to add other vegetables like bell peppers or mushrooms to the filling to customize the recipe to your taste.
With these lentil-stuffed zucchini boats, you’ll bring to the table a dish that's as visually appealing as it is tasty. The combination of lentils, spinach, and melted mozzarella in tender zucchini boats is sure to become a family favorite. Serve it as a main course or a delightful side dish, and enjoy the wholesome goodness with every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 540 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 9g | 23% |
| Sugar 15g | 15% |
| Fat | |
| Fat 10g | 11% |
| Saturated 3.86g | 13% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 150ug | 16% |
| Choline 80mg | 15% |
| Vitamin B1 0.47mg | 39% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 5mg | 32% |
| Vitamin B6 0.99mg | 58% |
| Vitamin B9 260ug | 66% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 80mg | 87% |
| Vitamin E 2.53mg | 17% |
| Vitamin K 100ug | 84% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.51mg | 0% |
| Iron, Fe 4.12mg | 37% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 1550mg | 45% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 3.30mg | 30% |
| Water | |
| Water 470g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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