Recipe #4987
Lentil-stuffed Zucchini
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 40 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Meat Substitutes |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 2 medium zucchini, unpeeled
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 1 medium red pepper, diced
- 1 Tbsp. (15 mL) minced, fresh basil
- 1 Tbsp. (15 mL) tamari sauce
- 1 cup (250 mL) canned green lentils*,drained
- ½ cup (125 mL) shredded Emmenthal cheese
- ¼ cup (60 mL) sesame seeds
Preparation
Preheat oven to 350°F (180°C).
Cut zucchini in two lengthways. Scoop out flesh with a spoon; chop and set aside.
In a skillet, heat oil and cook onion and garlic.
Stir in reserved chopped zucchini, diced red pepper,basil and tamari sauce and continue cooking for 2 minutes
Mix lentils
Mix in half of the cheese.
Place zucchini boats in a shallow baking dish and stuff with the mixture.
garnish with sesame seeds and cheese.
Bake 20 minutes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account