Ingredients
2 medium zucchinis
1 cup brown lentils, rinsed
1 small onion, diced
1 cup diced tomatoes
1/2 cup crumbled feta cheese
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
Salt and black pepper to taste
1 clove garlic, minced
1 tablespoon fresh lemon juice
2 cups fresh spinach or kale
Instructions
Preheat oven to 375°F (190°C)
Cut zucchinis in half lengthwise and scoop out the centers to form boats
Place zucchini on a baking sheet lined with parchment paper
Roast for 15 minutes while preparing the filling
In a saucepan, sauté onion and garlic in olive oil until softened
Add lentils, tomatoes, oregano, thyme, cumin, salt, pepper, and 2 cups water
Bring to a boil, then simmer 12-15 minutes until lentils are tender
Stir in lemon juice and fresh spinach
Stuff the lentil mixture into the zucchini boats
Top with crumbled feta
Return to oven and roast for another 10 minutes
Notes
Use small or miniature zucchinis for a meatier vessel
Freeze unbaked stuffed boats for up to 3 months
Omit feta for a vegan option
Add diced carrots or sweet potato for extra heartiness
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 zucchini boat with filling
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 25mg