These Stuffed Zucchini Boats With Lentils Are Better Than Meat! Healthy and Vegan

Light, delicious, and protein-packed: Today I’ll show you how I make my stuffed zucchini boats with lentils and tomatoes – a vegan recipe that’s perfect for making ahead and makes a healthy dinner.

Slightly crispy on the outside, succulent and flavorful on the inside – these zucchini are filled with a Mediterranean lentil filling and packed with plant-based protein. Whether as meal prep or a fresh summer dish, I simply love it!

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📋 INGREDIENTS:
• 2 large zucchini
• 100g lentils (uncooked) (about ½ cup)
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp tomato paste
• 200ml passata (about ¾ cup)
• 1 tsp oregano
• Salt, pepper
• 1 tbsp olive oil
• Optional: nutritional yeast or vegan grated cheese alternative for topping
• Fresh parsley for garnishing

👉 Baking time: At 200°C (400°F) for about 20–25 minutes

If you like the recipe, please leave me a ❤️ like and subscribe to my channel for even more healthy and easy recipes!

With love,
Anna 🤗

#stuffedzucchini #veganrecipes #healthydinner

100 g lentils (approx. ½ cup). Cook the lentils in salted water for about ten minutes, drain and set aside. 2 Halve the zucchinis lengthways and scoop out the flesh with a spoon. 1 small onion. 1 clove of garlic. Sauté the onion and garlic in olive oil. Add 1 tbsp of tomato puree and fry briefly. 200 ml strained tomatoes (approx. ¾ cup). Stir in the lentils. 1 tsp oregano. Salt, pepper. Optionally, add some yeast flakes or vegan cheese substitute on top. Bake at 200 °C (400 °F) for about 20-25 minutes. Are you looking for a special gift? A utensil set made of handcrafted olive wood will be remembered for a lifetime. Don’t wait too long, the sets are almost sold out! You can find the link under the video in the description. I love making this recipe because it’s so easy and still really filling – give it a try!