Lentil Stuffed Zucchini Boats
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed zucchini halves filled with lentils, spinach, and tomato sauce, then topped with melted mozzarella. A hearty, satisfying vegetarian main that's baked until tender and bubbly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup dry brown or green lentils
- 2 teaspoons olive oil
- 1/4 cup red onions (diced)
- 2 teaspoons garlic (minced)
- 2 cups baby spinach (roughly chopped)
- 1 cup pasta sauce (homemade or store-bought)
- 1/4 teaspoon red pepper flakes
- salt and pepper
- 1 cup shredded mozzarella
- 4 zucchini squashes (cut lengthwise)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 417mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 554mg
- Calcium
- 153mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 417MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.