MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Zucchini Boats
Categories: Vegetarian, Stuffed veg
Yield: 4 Servings

4 md Zucchini (900 g)
2 tb Olive oil (30 ml)
1/2 ts Fine sea salt (3 g)
1/4 ts Black pepper (0.5 g);
- freshly ground
1 tb Olive oil (15 ml)
1 sm Yellow onion (150 g);
- finely diced
3 cl Garlic (9 g); minced
8 oz Button mushrooms (225 g);
- finely chopped
1 ts Italian seasoning (1 g)
1 ts Smoked paprika (2 g)
1/2 ts Onion powder (1 g)
1/2 ts Fine sea salt (3 g);
- or to taste
1/4 ts Black pepper (0.5 g);
- freshly ground
1 1/2 c Cooked green or
- brown lentils (300 g);
- drained well
1 1/2 c Marinara sauce (360 ml)
2 tb Nutritional yeast (10 g)
1 c Vegan mozzarella (100 g);
- grated
2 tb Fresh parsley (8 g);
- chopped

Rich marinara sauce, melty vegan mozzarella, and protein-packed
lentils all stuffed into juicy, tender zucchini boats? Yes! This
Italian-inspired side (or entree) is perfect for summer entertaining.

Preheat the oven to 400?F (200?C).

Wash the zucchini thoroughly under cool running water and pat dry.
Trim off the stem and bottom ends, then slice each zucchini in half
lengthwise.

Using a small spoon, carefully scoop out the soft centre of each
zucchini half, leaving about a 1/4" (6 mm) border around the sides
and bottom. Be careful not to scoop too deeply or pierce the zucchini.

Arrange the zucchini boats cut-side up in a lightly greased 9x13"
(23x33 cm) baking dish or on a parchment-lined baking sheet. Brush
evenly with the olive oil, then season with the salt & black pepper.
Set aside while you prepare the filling.

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for 4 to 5 minutes, stirring
occasionally, until softened and translucent.

Add the garlic and cook for 30 seconds, stirring frequently, until
fragrant.

Add the chopped mushrooms and cook for 7 to 8 minutes, stirring
occasionally, until they have released their moisture and most of the
liquid has evaporated.

Stir in the Italian seasoning, smoked paprika, onion powder, salt, and
black pepper. Cook for 30 seconds, stirring constantly, until
fragrant.

Add the cooked lentils, marinara sauce, and nutritional yeast. Stir
until well combined.

Bring the filling to a gentle simmer and cook for 5-7 minutes,
stirring occasionally, until slightly thickened. The filling should
be moist but not watery. Taste and adjust the seasoning if needed.

Divide the lentil filling evenly among the prepared zucchini boats,
gently pressing it into each cavity and mounding a little extra on
top.

Sprinkle the vegan mozzarella evenly over the stuffed zucchini.

Bake for 20 to 25 minutes, or until the zucchini is tender when
pierced with a fork but still holds its shape. The vegan mozzarella
should be melted and lightly browned, depending on the brand used.

Remove from the oven and let rest for 5 minutes before serving.

Garnish with the chopped fresh parsley, if desired.

Serve warm on its own or with crusty bread, garlic bread, or a simple
green salad.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/stuffed-zucchini-boats/>

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