Got zucchinis? Stuff zucchinis with this easy, scrumptious, protein-rich lentil filling, bake, after which smother with this vegan pistachio pesto. Yum! This vegan gluten-free zucchini recipe is sort of a meal in a single–simply scoop out the middle of the zucchinis to type boats, then cook dinner up this Italian lentil stuffing and whizz up the pistachio pesto and your set. I like to serve these Italian Zucchini Boats with Vegan Pesto with a crusty complete grain bread and olive oil on the facet. Any leftover zucchini boats are simply pretty much as good the subsequent day, too.
Zucchinis, like different veggies together with bell peppers, winter squash, and tomatoes, make wonderful containers for stuffing. And what higher approach to fill these zucchinis than with this hearty, nutritious, flavorful stuffing, and a home made creamy pesto sauce? Filled with the Italian flavors of garlic, tomatoes, and basil, these zucchini boats are brimming with good style, and good well being. Look for medium-sized zucchinis to create these zucchini boats–or use smaller zucchinis, however plan on getting a pair extras to make use of up the filling. If you’ve acquired summer time zucchinis popping out of the yr, that is the proper zucchini recipe to make use of up these beauties. You can even swap out pistachios for one more nut within the pesto, together with walnuts, or almonds. Or make a nut-free pesto utilizing sunflower or pumpkin seeds as an alternative of pistachios.
Description
These Italian Zucchini Boats with Vegan Pesto are stuffed with a hearty, flavorful lentil filling, baked, after which slathered with a creamy pistachio pesto. Serve it with complete grain bread to make it a meal.
Italian Lentil Filling:
Zucchini Boats:
- 2 medium zucchinis (about 7 inches lengthy x 3 inches in diameter)*
Pistachio Vegan Pesto:
Garnish (non-compulsory):
- 2 tablespoons Vegan parmesan cheese (make it your self right here)
- Prepare Italian Lentil Filling by heating olive oil in a massive sauté pan or Dutch oven over medium warmth. Add onion, garlic, and bell pepper and sauté for six minutes.
- Add oregano and chili flakes and sauté for 1 minute.
- Add lentils and sauté for 1 minute.
- Add broth, stir properly, cowl, and cook dinner for five minutes.
- Add the tomatoes (if utilizing contemporary tomatoes, embrace the juice left from chopping them; if utilizing canned tomatoes, measure out juice and tomatoes) and salt (non-compulsory). Stir properly, and canopy. Cook for a further 15-20 minutes, till lentils are simply barely tender (al dente stage). Drain any leftover liquid.
- Prepare zucchini boats by slicing each in half horizontally. Scoop out inside flesh from zucchini leaving about ½-inch thickness across the margin of the zucchini (see photograph above). Reserve the unused zucchini flesh for smoothies, muffins, or soup.
- Preheat oven to 350 F.
- Place zucchini boats, empty facet up, in a 9×13-inch baking dish with ¼-inch of water added to the underside.
- Fill every zucchini boat with the Italian Lentil Filling, heaping and rounding it in every shell. Reserve any leftover filling to take pleasure in as a side-dish or in a grain bowl.
- Cover with foil and bake stuffed zucchini boats within the oven at 350 F for 40-45 minutes, till zucchini is tender but agency.
- While zucchini boats are baking, make pesto by putting basil, garlic, dietary yeast, pistachios, and lemon juice in a meals processor or small blender. Process the pesto, regularly including olive oil, till clean and creamy. May have to cease and scrape down sides as you course of. Set apart.
- Remove zucchini boats from the oven. Drain leftover water from baking, or switch the zucchini boats to a platter or to 4 particular person dinner plates. Spoon pesto over every zucchini boat, dividing it evenly amongst every zucchini boat. Sprinkle ½ tablespoon vegan parmesan over every zucchini boat (non-compulsory).
- Serve instantly. Makes 4 servings (1 zucchini boat per serving).
Notes
Select zucchinis which might be about 7 inches lengthy and three inches in diameter for greatest outcomes. If your zucchinis are too small, the zucchini boats will probably be smaller, and you’ll have leftover filling and pesto. Alternatively, you’ll be able to select three smaller zucchinis for this recipe, dividing components amongst three zucchinis.
- Category: American
- Cuisine: Entree
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Sugar: 7 g
- Sodium: 102 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 18 g
Keywords: zucchini boats, vegetarian zucchini boats,
For different zucchini recipes, try:
Easy Zucchini Tomato Sandwich
Chocolate Zucchini Muffins
Sweet Potato Home Fries with Zucchini
Vegan Lasagna with Zucchini Noodles and Walnuts
Zucchini Pate
Zucchini Carrot Spice Muffins
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