Vegetarian Zucchini Boats
It’s a little hard to see, but boy, was it good!
Italian Zucchini Boats Recipe
- 2 medium zucchinis
- 1 cup lentils
- 2 cups vegetable broth **
- 1 small onion, chopped
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1 cup shredded cheddar cheese, divided
- 1 TBL Italian seasoning
- 1/2 cup parmesan cheese
- Salt and pepper to taste
Preheat oven to 375.
Cook lentils according to directions, using the vegetable broth instead of water.
While lentils are cooking begin zucchini prep.
Trim both ends off the zucchini. Cut the zucchini in half lengthwise then scoop out the pulp. (Leave between 1/4 to 1/2 of zucchini in boat.) Finely chop pulp.
Cook zucchini pulp, onions and peppers, sprinkled with Italian seasoning, over medium heat until done (Onions will be translucent). Drain, if there is any juice left. Add cheeses, salt and pepper then mix well. Spoon mixture into zucchini shells. Put in a greased 13×9-in. baking dish and sprinkle with more cheese.
Cook 20 to 25 minutes, uncovered until zucchini is soft.
***Be sure and check vegetable broth as some have beef broth in them (go figure-it’s vegetable not beef!)
This recipe can be varied to be more Italian by adding tomato paste, sauce or ketchup. It can also be Mexican with taco seasoning, more vegetables; such as corn black beans, etc. can be used or even rice.
The possibilities are only limited by your imagination