Tag Archives: Vegetarian Meal

Meatless Monday Meal

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

ENJOY!!

Saturday Night Supper-Vegetarian Lentil Tacos

Lentil Tacos

Ingredients

2 onions finely chopped- your choice of color and sharpness (yellow, red-sweet, etc.)

2 green bell peppers finely diced

1 TBS oil of your choice

1 tsp onion powder

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

1/2 tsp oregano

1 1/2 TBS taco seasoning

2 cups lentils, rinsed well

3 1/2 cups organic vegetable broth

Instructions

In a deep, non-stick pan add oil and heat. Add green peppers and onions, simmer approximately 10 minutes until soft. Stir in the spices and simmer between 30 seconds and 1 minute to bring out the flavors. Add lentils then cook and stir for 1 minute to blend flavors together.

Add broth to the pan and bring the mixture to a boil. Reduce heat, cover and simmer for 30 minutes. (If the mixture starts to dry out, add more broth in small increments to avoid burning.)

Remove cover, simmer an additional 10 minutes until broth has evaporated and mixture is thick.

Spoon into taco shells. Top with favorite toppings.

Suggested toppings – Salsa, taco sauce, lettuce, tomatoes, black olives, cheese, avocados, sour cream, jalapenos, cilantro, guacamole or whatever you like! (Mangos are also good if you like sweet and spicy.)

We ate this like tacos. However, we plan to try it next as quesadillas. I think it would work really well as a taco salad or burrito, too.

This easily serves 6 with some leftovers. The amount of leftovers depends on how much you put in the taco shell and how many toppings you use.

And there you have it! It tastes as good as it looks, too-I know because I ate both of those!