Lentil Stuffed Zucchini - Italian Style

Serves 4-8

Ingredients

4 medium or 5-6 small zucchini 
extra virgin olive oil for greasing
½ cup breadcrumbs (panko or regular)

Sauce

2 cups tomato passata
1 cup water
½ tsp garlic powder 
½ tsp onion powder 
½ tsp ground rosemary 
1 tsp oregano 
3 tbsp extra virgin olive oil
½ tsp salt
½ tsp black pepper 

Zucchini Filling

1 tbsp extra virgin olive oil
¾ cup dried lentils, rinsed and cooked*
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp vegan parmesan*
3 tbsp fresh parsley, chopped
½ cup breadcrumbs (panko or regular)
½ tsp ground fennel  seeds
½ tsp salt
½ tsp black pepper

*see recipe notes for easy way to microwave cook dried lentils 
*if using canned lentils, use about 1½ cups
*dried lentils are preferred for this recipe to give the zucchini filling a bite
*see recipe notes for homemade vegan parmesan (you can also use store-bought)

Recipe

1. Prepare the Sauce: Combine all the ingredients for the sauce in a bowl and set it aside for later.

2. Prepare the Zucchini: For this recipe, you'll need a large casserole dish, ideally around 9x14 inches. Select as many zucchinis as will comfortably fit into the dish. As you work through the next steps, place the zucchinis in the dish to ensure they fit snugly.

3. Prep the Zucchini: Begin by cutting off the ends of each zucchini. Then, cut each zucchini in half lengthwise. Create a rectangular cavity in the center of each zucchini, leaving approximately a 1/2-inch border. Be careful not to cut all the way through. Afterward, score the interior of the rectangle with a crisscross pattern. Use a spoon to gently scoop out the inside of the rectangle. The scooped-out zucchini will be used in the filling.

4. Prepare the Filling: In a saucepan over medium-high heat, add 1 tablespoon of extra virgin olive oil. Sauté the onion, garlic, and the zucchini pieces that were scooped out for about 3 minutes, or until the onions turn translucent. Then, add the lentils, crushed fennel seeds, salt, and black pepper. Cook until most of the liquid has evaporated, approximately 3 minutes. Stir in the vegan parmesan, chopped parsley, and 1/2 cup of breadcrumbs. Cook for an additional 1-2 minutes, then remove from the heat and set aside.

5. Preheat the Oven: Preheat your oven to 375°F (190°C).

6. Prep the Casserole Dish: Remove the zucchini halves from the casserole dish and lightly grease the dish with extra virgin olive oil. Pour a thin layer of the reserved sauce on the bottom of the casserole dish.

7. Stuff the Zucchini: Fill each zucchini half with the prepared stuffing and return them to the casserole dish. If you have any leftover stuffing, use it to fill the corners of the dish.

8. Top with Breadcrumbs: Sprinkle the remaining 1/2 cup of breadcrumbs evenly over the tops of the stuffed zucchinis.

9. Sauce It Up: Pour the remaining sauce over the top of the zucchinis.

10. Bake: Cover the casserole dish with foil and bake it in the oven for 40-60 minutes. Then, uncover and continue baking for an additional 20-30 minutes. The longer you bake, the more tender the zucchini will become.

11. Rest and Serve: Allow the dish to rest for 10-15 minutes before serving. 

Enjoy your Stuffed Zucchini with Lentil Filling!

Notes

Microwave Dried Lentils

Cover 3/4 cups of dried lentils in a bowl with water. Cover the bowl and microwave for about 6 minutes, stirring halfway through the cooking time. 

Homemade Vegan Parmesan

1/2 cup hemp seeds
1/4 cup nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp onion powder
zest of half lemon

*This will make more than you need for this recipe. You can set the remainder aside in the fridge up to 1 month and use for other dishes.