Spinach & Lentil Stuffed Zucchini Boats
Author: Brittany Biggers
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
  • ½ cup dry brown lentils (green works too)
  • 2 tsp unrefined organic coconut oil (you can use extra virgin olive oil if needed)
  • ¼ cup red onion, diced
  • 2 tsp garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 1 14.5 oz can crushed tomatoes (organic is best)
  • 1 tsp dried oregano or Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • salt and pepper to taste
  • 4 zucchini squash, cut lengthwise
  • Vegan Parmesan (optional)
  1. Prepare the lentils according to package instructions. Drain and rinse with cold water to stop further cooking.
  2. Preheat oven to 400 degrees. Using a small spoon, scoop out the center of the zucchini leaving a ¼ inch border. Place zucchini skin side down in a 9x13 glass baking dish (use cooking spray if needed, I prefer coconut oil spray).
  3. Meanwhile, heat oil in a skillet over medium high heat. Add onion, saute for approximately 3-4 minutes or until translucent. Add garlic and cook for 30 seconds, next add the spinach and cooked lentils. Let spinach wilt slightly. Stir in crushed tomatoes and spices. Let it heat all the way through for about 2 minutes.
  4. Divide the lentil mixture into the zucchini boats. Cover with foil and bake for 30-35 minutes. Top with vegan Parmesan and enjoy!
Recipe by the fellow foodie at https://thefellowfoodie.com/zucchini-boats/