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Enchilada Stuffed Zucchini Boats with Lentils (Vegetarian)
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Enchilada Stuffed Zucchini Boats (Vegetarian)

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 175kcal

Ingredients

  • 3 medium zucchini
  • 1 tablespoon olive oil
  • ½ red onion diced
  • 1 cup cooked lentils
  • ½ frozen corn
  • 2 cups baby spinach chopped
  • 1 ½ cup enchilada sauce store bought or homemade
  • 1 ½ cups GO VEGGIE! mozzarella shreds
  • fresh cilantro for garnish

Instructions

  • Heat your oven to 375ºF.
  • Slice the zucchini in half lengthwise. Use a small spoon to scoop out the center of each zucchini half, leaving a 1/4-inch border. Roughly chop the zucchini that you scooped form the middle. Save all but 1 cup of zucchini for another use (like chocolate zucchini muffins or even a smoothie).
  • Heat the oil in a large pan over medium heat. Add the onion and cool until soft, 3-5 minutes. Add the lentils, corn, spinach, and 1 cup enchilada sauce. Simmer 5 minutes, or until slightly reduced.
  • Pour the remaining 1/2 cup of enchilada sauce into the bottom of a 9x11 baking dish. Arrange the zucchini halves cut-side up in the dish and fill with the lentil mixture. Sprinkle with mozzarella.
  • Cover the baking dish tightly with foil. Bake 30-40 minutes, or until the zucchini is tender and the cheese is melted. Remove from the oven and sprinkle with cilantro.

Nutrition

Calories: 175kcal | Protein: 60g | Fat: 8g | Cholesterol: 88mg | Sodium: 3932mg | Fiber: 31g | Sugar: 50g