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Stuffed Zucchini Boats with Lentil Filling
Hollowed zucchini boats filled with lentils simmered with leek, celery, carrot and ketchup. High-protein, gluten-free light dinner baked to tender.
20 min prep / 50 min total
251 kcal
7.9g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 2zucchini
halved as boats
- 1leek
- olive oil
refined
- garlic
- 1carrot
- celery
- salt
a little
- 1 tbspketchup
- 100 glentils
- boiling water
for cooking lentils
Instructions
Halve 2 zucchini lengthwise and scoop out the pulp; reserve.
Saute leek in olive oil, then add garlic, celery, carrot and the zucchini pulp; season with salt and 1 tablespoon ketchup.
Stir in 100g lentils with boiling water and simmer covered until tender.
Place the zucchini halves in a baking dish and fill with the lentil mixture.
Bake at 180°C for about until the zucchini are tender.
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