The summer is great for so many reasons, and one of those is that zucchini (and lots of other veggies) are in abundance! This summer it seemed like zucchini was on my grocery list every week. I mean, when they are so fresh, local, and affordable, you really can’t go wrong!
That being said, there are only so many ways that you can prepare zucchini. This year, I tried out zucchini boats, which I’ve seen floating around Pinterest. Zucchini boats are great because you can stuff it with basically anything, they’re quick and easy to make, and look super fun!
Here’s the recipe:
- 4 medium-large zucchinis
- ~ 1 tbsp olive oil
- ½ can lentils, drained and rinsed
- ½ package of Yve’s ground round (textured vegetable protein, Beyond Meat ground, or more lentils will also work)
- 1 bell pepper, diced
- ½ yellow onion, diced
- ~ 1 cup tomato sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- Dairy free cheese, to garnish
- Preheat the oven to 400oF.
- Wash and cut each zucchini in half lengthwise. Use a spoon to hollow out each zucchini half and set the zucchini flesh aside in a bowl.
- Place the zucchini on a baking sheet, skin side down. Using a basting brush, brush olive oil onto the exposed side of the zucchini.
- In a bowl, combine the lentils, plant-based ground beef, bell pepper, onion, tomato sauce, garlic powder and onion powder.
- Evenly divide the filling into all of the zucchini halves. There is a lot of filling, so be generous!
- Cover the zucchini with foil and bake at 400oF for 15-20 minutes.
- After 15-20 minutes, remove the foil and sprinkle dairy-free cheese on top of each zucchini boat. Return to the oven uncovered and bake for another 5 minutes, or until the cheese is melted and the zucchini is tender.
With the leftover zucchini flesh you can toss it in olive oil, salt, and garlic powder and bake it alongside the zucchini boats!