Vegan Zucchini Boats With Lentil Filling. Easy and Healthy Oven Recipe

These stuffed zucchini with lentils are perfect for anyone looking for a simple vegan oven recipe that’s not only healthy but also incredibly delicious. Completely meat-free, but with a spicy lentil filling and optional vegan cheese – perfect for Meatless Monday, low-carb dinners, as a vegan main course, or for vegetarian family cooking.

I’ll show you step by step how to prepare these zucchini boats: juicy on the inside, lightly browned on the outside, with a spicy tomato and lentil filling. You only need a few simple ingredients, and the oven does the rest. Ideal for after work or when you’re in a hurry. Also great for beginners!

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📋 INGREDIENTS:
For the boats:
• 4 medium sized ones Zucchini
• 1 tbsp olive oil
• Salt and pepper (to taste)
For the filling:
• 1 can of lentils, about 240 g (1 cup) drained weight
• 1 shallot
• 2 garlic cloves
• 1 can of chopped tomatoes, 400 g (14 oz)
• 2 tbsp tomato paste
• 1 tsp oregano
• ½ tsp smoked paprika
• Salt, pepper, optional chili (to taste)
• 1 tbsp olive oil

Bake in a preheated oven at 200°C (390°F) for about 20–25 minutes, until the zucchini is tender and the cheese is melted.

With love,
Anna 🤗

4 medium-sized zucchinis. Rub with a little oil, season with salt and pepper. 1 shallot. 2 cloves of garlic. Fry in olive oil until translucent. 2 tbsps tomato paste. Fry the tomato puree briefly. 1 can chopped tomatoes, 400 g (14 oz). 1 tin of lentils, approx. 240 g (1 cup) drained weight. ½ tsp smoked paprika powder. 1 tsp oregano. Salt, pepper, optional chili (to taste). Simmer the filling over a medium heat for approx. 5 minutes. Vegan grated cheese or homemade cashew cheese. Bake in a preheated oven at 200 °C (390 °F) top/bottom heat for approx. 20-25 minutes until the zucchinis are soft and the cheese has melted. Sprinkle with fresh herbs and serve hot. Goes well with rice, baguette or a colorful salad.