Stuffed Zucchini Boats

Ingredients (for 2 servings)

• 2 whole — medium zucchinis, halved lengthwise and scooped
• 1 whole — ½ cup cooked green or brown lentils
• 1 whole — ¼ cup no-sugar-added marinara sauce
• 1 tbsp — olive oil
• 2 cloves — roasted garlic, mashed
• 1 tbsp — nutritional yeast
• 1 tbsp — hemp seeds
• 1 tsp — Italian herb blend (oregano, basil, thyme)
• 1 whole — Pepper to taste
• 1 whole — chopped parsley or fresh basil for garnish
• 1 whole — Instructions
• 1 whole — Preheat oven to 375°F (190°C).
• 1 Slice — zucchinis lengthwise, scoop out centers, brush with olive oil, and place on a baking sheet.
• 1 whole — Bake zucchini for 10 minutes.
• 1 whole — Combine cooked lentils, marinara, roasted garlic, nutritional yeast, hemp seeds, herbs, salt, and pepper.
• 1 whole — Fill zucchini with the mixture.
• 1 whole — Bake for 15–20 minutes until tender.
• 1 whole — Top with fresh herbs and olive oil to serve.