Zucchini Boats
By: Nico Pallotta
A delicious and healthful recipe to savour the amazing flavour of zucchini is zucchini boats.
They have a hearty, flavorful filling that includes walnuts, tomatoes, lentils, and spices.
Our dish is acceptable for most diets and doesn’t include any meat. Because of their strong flavour, they can be served as an appetiser or as a satisfying meal for most occasions.
Ingredients:
- Four medium-sized courgette
- One tablespoon of extra virgin olive oil
- one medium onion, chopped finely
- Three grated or pressed garlic cloves
- One (15 oz) can of lentils
- ½ cup chopped walnuts
- One can (15 oz) smashed tomatoes
- Two tsp soy sauce
- Half a teaspoon of dried oregano
- 1 tsp salt or more, according to taste
- two black pepper twists
- Four tsp finely shredded nondairy cheese, such as parmesan
Garnish
- 1 tablespoon chopped parsley optional
- ½ lemon optional
Directions:
- Clean and chop four medium courgette lengthwise in half.
Remove a portion of the zucchini’s flesh and use a knife or food processor to chop it coarsely. Finely cut the garlic and onion as well. - Turn the oven on to 400°F, or 200°C.
Heat up 1 tablespoon extra virgin olive oil in a big skillet, then add 1 medium onion (chopped) and fry it gently for 3 minutes. Next, add 3 grated garlic cloves and chopped zucchini pulp, and simmer for 5 minutes. - Add one can (15 oz) of rinsed and drained lentils, one cup chopped walnuts, one can (15 oz) of crushed tomatoes, two tablespoons soy sauce, one teaspoon salt, one teaspoon dried oregano, and two twists black pepper.
Simmer over medium to low heat for 10 minutes, stirring from time to time. -
After 10 minutes, your filling should be rich, tasty, and thick. Taste and adjust for salt and spices.
- After stuffing the lentil mixture into the zucchini shells, place them on a baking pan.
Add a drizzle of olive oil, bake at 400°F/200°C for around twenty-five minutes, and then top with grated parmesan cheese. Bake for an additional five minutes, or until the cheese is melted.
Make ahead: this is an excellent recipe to make ahead as the zucchini boats keep well for a few days and also reheat well in the microwave. You can use them for meal prep and putlocks.
Refrigerator: store them in the fridge for 3 – 4 days. Keep them on a serving plate wrapped in film or an airtight container.
Reheat them in the microwave for about 2 minutes or in a preheated oven at 400°F or 200°C for about 10 minutes.
Freezer: you can assemble and freeze the zucchini boats before baking them. They keep for about three months in the freezer. Thaw them in the refrigerator for a few hours, then bake.
Frozen and thawed zucchini boats will have a different texture than fresh-baked zucchini. That’s because freezing changes the structure of the zucchini, making it a little softer.