Lentil Zucchini Boats

Lentil Zucchini Boats

Zucchini boats are fun vessels for plant protein-rich lentils. While dry black lentils aren’t difficult to make, they do take time to simmer. Utilizing canned lentils like in this recipe or our Kale and Lentil Salad can make it easier to get this nutritious ingredient on your plate. 

Yields 6 boat halves

Preheat the oven to 400°F. Slice 3 zucchini lengthwise and scoop out the center of the zucchini (you can store this zucchini pulp in the freezer for smoothies). Place the zucchini boat halves in a baking dish skin side down and set aside. Heat a drizzle of olive oil in a skillet over medium-high heat. Add 1 crushed or minced garlic clove. While the garlic is cooking, drain and rinse 1 15-oz. can of black lentils. Add to the skillet and stir. Stir in 1 cup marinara sauce (homemade or jarred - we like Rao’s). Cook until warm, about 2 minutes. Season with salt and pepper to taste (dried or fresh oregano and basil would also taste great). Divide the lentil mixture into the zucchini boat halves. Top all boats evenly with 4 oz crumbled feta cheese. Cover the baking dish with foil and bake for 40 minutes. Garnish with ¼ cup chopped flat parsley leaves.