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Lentil-Stuffed Zucchini Boats with Pomegranate Drizzle
Quick & easy dinner: Lentil-stuffed zucchini boats topped with a tangy pomegranate drizzle. A nutrient-rich, plant-based meal ready in 30 minutes!
Elevate your weeknight dinner with these Lentil-Stuffed Zucchini Boats, a creative and nutritious meal that packs a punch of flavor and health benefits. This recipe combines the earthy goodness of lentils with the refreshing crunch of zucchini, all topped with a vibrant pomegranate drizzle for a unique culinary experience.
Lentils are a powerhouse of plant-based protein and fiber, making them an excellent choice for anyone looking to maintain a balanced diet. Zucchini provides a low-calorie base that's rich in vitamins A and C, contributing to overall wellness. The tangy pomegranate drizzle not only adds a burst of color but also infuses the dish with antioxidants and a delightful flavor twist, making this a meal you'll want to savor again and again.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
320 kcal
per serving
Cuisine
Mediterranean
Quick & easy dinner: Lentil-stuffed zucchini boats topped with a tangy pomegranate drizzle. A nutrient-rich, plant-based meal ready in 30 minutes!
Ingredients
- • medium zucchinis: 4
- • cooked lentils: 1 cup
- • cherry tomatoes, halved: 1 cup
- • red onion, finely chopped: 1/2 cup
- • garlic cloves, minced: 2
- • olive oil: 2 tablespoons
- • lemon juice: 1 tablespoon
- • ground cumin: 1 teaspoon
- • fresh parsley, chopped: 1/4 cup
- • pomegranate seeds: 1/2 cup
- • pomegranate molasses: 2 tablespoons
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 Halve the zucchinis lengthwise and scoop out the seeds to create boats. Brush the zucchini halves with a tablespoon of olive oil and place them on a baking sheet, cut side up.
- 3 In a medium bowl, mix the cooked lentils, cherry tomatoes, red onion, garlic, lemon juice, remaining olive oil, ground cumin, salt, and pepper. Stir well to combine the flavors.
- 4 Spoon the lentil mixture into the zucchini boats, distributing evenly. Bake in the preheated oven for about 20 minutes, or until the zucchinis are tender but still firm.
- 5 While the zucchinis are baking, prepare the pomegranate drizzle. In a small bowl, combine pomegranate molasses with a tablespoon of water to thin it out slightly.
- 6 Once baked, remove the zucchini boats from the oven and sprinkle with fresh parsley and pomegranate seeds. Drizzle with the pomegranate sauce before serving.
Serving Suggestions
- • These Lentil-Stuffed Zucchini Boats pair beautifully with a side of quinoa salad tossed with fresh herbs and lemon vinaigrette for added zest. Enhance the meal with a refreshing cucumber yogurt sauce, which complements the dish's Mediterranean flair. For a beverage, a glass of sparkling water with a splash of lime juice or a chilled herbal iced tea would make for a perfect accompaniment, keeping the meal light and invigorating.
Storage Tips
To store any leftovers, place the zucchini boats in an airtight container and refrigerate for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to maintain their texture and flavor. Avoid microwaving to prevent the zucchinis from becoming soggy.
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