This stuffed zucchini is another great weeknight meal!
Vegan Stuffed Zucchini
-Zucchini squash, I used 6 of them
-Extra virgin olive oil
-1 onion, diced
-2 medium garlic cloves, minced
-1 red pepper, diced
-1 Cup mushrooms, diced
-1 Cup lentils, cooked
-2 Tablespoons parsley
-1 teaspoon oregano
-1 teaspoon basil
-Pink himalayan salt & black pepper
-Bread crumbs – gluten free!
-Vegan cheese – I love Miyoko’s Vegan Mozz the best!
-Red tomato sauce
-Preheat oven to 375°F
-Cut ends off zucchini, cut in half the long way, & scoop out the inside until squash resembles a canoe. Try not to cut through to the bottom
-Cook the lentils to package instructions
-In large skillet, heat oil over medium heat. Add onion & cook 2 minutes. Add garlic, pepper, mushrooms, & cooked lentils. Mix to combine & saute 1 minute
-Remove from heat & mix in spices
-Coat the zucchini with a layer of tomato sauce. Divide the vegetable filling between each zucchini boat & press into squash
-Sprinkle with desired amount of bread crumbs & vegan cheese
-Bake 35 – 40 minutes uncovered. Do not overcook, otherwise the zucchini will start to sag & filling will not stay in