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Zucchini Boats Stuffed with Lentils

Zucchini Boats Stuffed with Lentils
Makes:
8
Prep Time:
15
minutes
Total Time:
30
minutes
Vegetarian
based on
1 reviews
These Zucchini Boats Stuffed with Lentils are a unique way to serve a nutritious vegetable side dish. Cotija cheese and cilantro add freshness and tang for a delicious treat.

In this recipe:


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Ingredients:

  • 3 tablespoons vegetable oil, divided
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 1/2 cups cooked lentils
  • 2 tablespoons tomato paste
  • 2 tablespoons MAGGI Seasoning Sauce
  • 4 large zucchini, cut in half and flesh removed leaving skins intact
  • 6 teaspoons crumbled Cotija cheese
  • Chopped cilantro for garnish

Directions:

HEAT 1 tablespoon oil in large skillet over medium heat. Add onion and garlic; cook, stirring frequently, until tender. Add lentils, tomato paste and seasoning sauce; cook, stirring frequently, for 2 minutes or until heated through. Fill zucchini boats evenly with lentil mixture.

HEAT remaining 2 tablespoons oil in same skillet over medium-low heat. Add stuffed zucchini boats; cook for 10 minutes or until tender. Garnish each zucchini boat with cheese and cilantro; serve immediately.


Reviews:

Review This Recipe
  •  Star(s)

    Yummy!

    jessica salgado from chicago

    I am green at heart so I loved how these came out.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Zucchini Boats Stuffed with Lentils

    Ingredients

    • 3 tablespoons vegetable oil, divided
    • 1 small onion, chopped
    • 1 clove garlic, chopped
    • 1 1/2 cups cooked lentils
    • 2 tablespoons tomato paste
    • 2 tablespoons MAGGI Seasoning Sauce
    • 4 large zucchini, cut in half and flesh removed leaving skins intact
    • 6 teaspoons crumbled Cotija cheese
    • Chopped cilantro for garnish

     

    Directions

    HEAT 1 tablespoon oil in large skillet over medium heat. Add onion and garlic; cook, stirring frequently, until tender. Add lentils, tomato paste and seasoning sauce; cook, stirring frequently, for 2 minutes or until heated through. Fill zucchini boats evenly with lentil mixture.

    HEAT remaining 2 tablespoons oil in same skillet over medium-low heat. Add stuffed zucchini boats; cook for 10 minutes or until tender. Garnish each zucchini boat with cheese and cilantro; serve immediately.

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