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
Prep Time:15 mins
Cook Time:6 hours
Total Time:6 hours 15 mins
Yield:2-4 servings
Category:Main
Cuisine:Italian
Ingredients
15 oz can lentils (drained and rinsed), or 1 1/2 cups cooked
2 cups marinara, divided (I used mushroom marinara)
3/4 cup shredded mozzarella cheese, divided
2 garlic cloves, minced
2 TBS grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp red pepper flake
1/4 tsp black pepper
pinch sea salt
2 medium zucchini
Black olives, for garnish
Fresh parsley, for garnish
Instructions
Mix together lentils, 1/2 cup marinara, 1/4 cup mozzarella, garlic, Parmesan, Italian seasoning, red pepper flake, black pepper, and salt.
Cut zucchini in half and scoop our the flesh leaving a 1/4 inch shell. Set flesh aside for another use. (see my zucchini burgers recipe)
Pour remaining 1 1/2 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.