This Easy Zucchini Recipe with Lentils and Mushrooms Will Be Your New Go-To– Quick, Healthy & Vegan

#vegan #veganrecipes #zucchini

Ever since I made this zucchini recipe, I can’t stop craving it 🙂 It’s oven-baked with lentils and mushrooms—super easy, healthy, and so comforting. If you’re looking for something quick, hearty, and delicious (without any frying!), this one’s definitely a keeper! Enjoy cooking and bring joy to your taste buds 🙂

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Ingredients:
• 2 medium zucchinis
• 5–6 mushrooms (button or chestnut mushrooms, finely chopped)
• 1 cup cooked green lentils
• 1 small onion (finely chopped)
• 2 garlic cloves (crushed)
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp sweet paprika
• Salt & black pepper
For the topping:
• Plenty of shredded vegan cheese (mozzarella or cheddar-style)
For serving:
• Fresh basil or parsley
• Lemon wedges
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Instructions:
1. Prepare the zucchinis:
• Slice the zucchinis in half lengthwise.
• Gently scoop out the insides with a spoon to create a shallow boat shape. (Don’t throw out the insides — you’ll use them in the filling!)
2. Make the filling:
• Heat olive oil in a pan and sauté the chopped onion.
• Add garlic, then the mushrooms.
• Once the mushrooms release and reabsorb their moisture, add the scooped-out zucchini flesh.
• Stir in tomato paste, spices, and the cooked lentils.
• Cook the mixture for 3–4 minutes, then remove from heat.
3. Fill the zucchini boats:
• Spoon the filling into the hollowed-out zucchinis.
• Generously top with vegan shredded cheese.
4. Bake:
• Bake in a preheated oven at 180°C (350°F) for 25 minutes.
• In the last 5 minutes, switch on the top grill/broiler to brown the cheese.
5. Serve:
• Once out of the oven, garnish with fresh basil or parsley.
• Serve with lemon wedges on the side. A little squeeze of lemon brightens up the flavor beautifully!

Enjoy your meal 🙂

#vegan #veganrecipes #zucchini