If your garden is full of zucchini's this summer, you don't need the hot oven to cook them. Try slow cooker Italian lentil stuffed zucchini boats instead!
Author: Alison's Allspice
Recipe type: Main
Cuisine: Italian
Serves: 2-4 servings
Ingredients
15 oz can lentils (drained and rinsed), or 1½ cups cooked
2 cups marinara, divided (I used mushroom marinara)
¾ cup shredded mozzarella cheese, divided
2 garlic cloves, minced
2 TBS grated Parmesan cheese
1 tsp Italian seasoning
¼ tsp red pepper flake
¼ tsp black pepper
pinch sea salt
2 medium zucchini
Black olives, for garnish
Fresh parsley, for garnish
Instructions
Mix together lentils, ½ cup marinara, ¼ cup mozzarella, garlic, Parmesan, Italian seasoning, red pepper flake, black pepper, and salt.
Cut zucchini in half and scoop our the flesh leaving a ¼ inch shell. Set flesh aside for another use. (see my zucchini burgers recipe)
Pour remaining 1½ cups marinara into the bottom of a 6 qt oval slow cooker (or another slow cooker with significant surface area). Arrange zucchini in the slow cooker and fill with the lentil mixture. Cook on low for 5-6 hours, or high for 3 hours.
Sprinkle remaining mozzarella over boats. Garnish with black olives and parsley. Serve with crusty garlic bread and extra marinara sauce.
Notes
Serve each boat with a side dish to make 4 servings.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/slow-cooker-italian-lentil-stuffed-zucchini-boats/