Italian Inspired Vegan Zucchini Boats
A great option for a meat free meal packed with fibre and delicious with the italian flavours
Ingredients
- 6 Zucchini
- 450g Lentils
- 2 tbsp Capers
- 1 cup Baby Spinach
- 1 tsp Oregano
- 1/4 cup Garlic & Onion:, Diced
- 1 cup Celery & Carrot:, Diced
- Optional: Olives, sundried tomatoes and of course, cheese!
- 2 whole Fresh Tomato: , Diced
Instructions
- Preheat the oven 200c.
- Cut the zucchini in the half, place on a lined oven tray and drizzle with olive oil, salt and pepper. Bake for 15 minutes until the middle part is soft enough to scoop out
- Meanwhile, in a large frypan, drizzle with olive oil. Add carrot, celery, onion, garlic and oregano. Pan fry to create all those delicious flavour combination. Add diced tomato and capers. Season well. Cover to reduce for 10 minutes. Turn off heat, add capers.
- Remove the zucchinis from the oven. Gently scoop the middle part and add your italian mixture. You can add cheese and return to the oven to melt. Or serve as is with a delicious salad!
Nutrition
Serving: 1bowl | Calories: 70kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 145mg | Potassium: 1033mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2063IU | Vitamin C: 67mg | Calcium: 73mg | Iron: 2mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.