Last night I made these healthy, protein packed zucchini boats for dinner. I served them along side a roasted cauliflower steak with my homemade basil pesto and topped with fresh cucumber, avocado, mango salad with fresh mint.
Ingredients
Recipe serves 4
2 large zucchini
2 tbsp olive oil
2 cups of precooked lentils
4 bunches swiss chard, washed and chopped
1 shallot, finely chopped
3 garlic cloves, thinly sliced
1 tsp freshly grated ginger
1/4 cup nutritional yeast
1 tbsp homemade basil pesto
season to taste with; salt, pepper, garlic powder & turmeric powder
Preparation
Preheat oven to 400 degrees Fahrenheit.
Lightly grease a baking sheet.
Slice the zucchini in half, lengthwise and place skin side down on baking sheet, drizzle zucchini with 1 tbsp of olive oil.
Roast for 20-25 minutes until flesh is tender. Scoop out flesh & set aside.
TIP: save flesh and save for a later day, I personally like to use the zucchini flesh in an omelette the next day.
In a pan, add a splash of water and sauté swiss chard on medium heat until slightly wilted. Add lentils, shallots, garlic, ginger, and pesto.
Add 1 tbsp of olive oil, season with salt, pepper, garlic powder, turmeric powder. Continue to cook on medium-low until ingredients are tender (about 8 minutes).
Transfer to a bowl, add hemp hearts and nutritional yeast. Mix to combine and adjust seasoning if necessary.
Scoop mixture into zucchini boats, drizzle olive oil overtop (optional: sprinkle with additional nutritional yeast).
Bake for 20 minutes.
ENJOY!
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