Zucchini Boats Stuffed with Lentils

Name: Zucchini Boats Stuffed with Lentils
Prep time: 15 s
Cook time: 15 s
Total time: 30 s
Yield: 8
Ingredients: 3 tablespoons vegetable oildivided; 1 small onionchopped; 1 clove garlicchopped; 1 1/2 cups cooked lentils; 2 tablespoons tomato paste; 2 tablespoons MAGGI Seasoning Sauce; 4 large zucchinicut in half and flesh removed leaving skins intact; Crumbled Cotija cheese; Chopped cilantro for garnish

Official MAGGI®

Level

Easy

Prep

15 min

Cook

15 min

Servings

8 servings

These Zucchini Boats Stuffed with Lentils are a unique way to serve a nutritious vegetable side dish. Cotija cheese and cilantro add freshness and tang for a delicious treat.

The Secret Ingredient

Ingredients

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3 tablespoons vegetable oil, divided
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1 small onion, chopped
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1 clove garlic, chopped
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1 1/2 cups cooked lentils
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2 tablespoons tomato paste
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2 tablespoons MAGGI Seasoning Sauce
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4 large zucchini, cut in half and flesh removed leaving skins intact
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Crumbled Cotija cheese
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Chopped cilantro for garnish

Make It

Step 1

Heat 1 tablespoon oil in large skillet over medium heat. Add onion and garlic; cook, stirring frequently, until tender. Add lentils, tomato paste and seasoning sauce; cook, stirring frequently, for 2 minutes or until heated through. Fill zucchini boats evenly with lentil mixture.

Step 2

Heat remaining 2 tablespoons oil in same skillet over medium-low heat. Add stuffed zucchini boats; cook for 10 minutes or until tender. Garnish each zucchini boat with cheese and cilantro; serve immediately.