Zucchini boats with lentil, spinach and mozzarella cheese
Zucchini boats are filled with a savory mixture of lentils, spinach, and topped with melted mozzarella cheese, creating a satisfying and nutritious dish. This recipe combines simple ingredients and a straightforward method for a wholesome meal.
Cook time 55 min
Prep time 15 min
Ingredients:
1.50 cups lentils8 zucchini
2 tsp olive oil
1/4 cup red onion
2 tsp garlic
2 cups spinach
1 cup pasta sauce
1 tsp red pepper (spice)
1 dash salt
1 dash black pepper
1 cup mozzarella cheese
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.
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!
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!
Zucchini boats with lentil, spinach and mozzarella cheese FAQ:
After stuffing the zucchini boats with the lentil mixture, bake them for an additional 10-15 minutes until the cheese is melted and bubbly.
Lentils are done when they are tender but not mushy. This typically takes about 20-25 minutes of simmering. Drain any excess water after cooking.
Yes, you can substitute other cheeses such as cheddar, gouda, or feta, though the flavor and texture of the final dish may vary.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
A standard baking dish that can hold all 8 zucchini halves comfortably should work well. A 9x13 inch dish is a common choice.
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.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 22g
Carbohydrates 40g
Fiber 9g
Sugar 15g
Fat 10g
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