Middle Eastern Stuffed Zucchini Boats
Ingredients
Filling
- 5 medium zucchinis
- 1 large yellow onion, fine dice
- 1 heaping Tablespoon finely minced garlic (approx. 5 cloves)
- 1 cup Pacific Organic Vegetable Broth
- 3 cups water
- 2 Tablespoons tomato paste
- 3/4 cup uncooked small brown lentils
- 1/2 cup uncooked rice (rice of choice)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 Tablespoon dried minced onions
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- Pinch red pepper flake
- 2 teaspoon sea salt (+/- to taste)
- 1/4 teaspoon pepper (+/- to taste)
Salad topper
- 12 grape tomatoes, halved
- 3 mini English cucumbers, sliced into coins
- 1/2 red onion, finely diced
- Sea salt (+/- to taste)
- Pepper (+/- to taste)
- 3 Tablespoon lemon juice (preferably freshly squeezed)
- 2 teaspoons dried mint (+/- to taste)
Yogurt-tahini sauce
- 1/3 cup unsweetened plain plant yogurt (we used coconut yogurt)
- 1 teaspoon tahini
- 2 small garlic cloves (or 1 large)
- 1 teaspoon lemon juice (preferably freshly squeezed)
- 1/4 teaspoon sea salt (+/- to taste)
Preparation
Preheat oven to 375°F (190°C)
Cut zucchinis in half lengthwise and scoop out the seeds to create boats
In a large skillet or pot, sauté the diced onion and minced garlic until softened
Add vegetable broth, water, tomato paste, lentils, rice, garlic powder, onion powder, dried minced onions, cumin, coriander, red pepper flake, salt, and pepper. Bring to a boil, then simmer until lentils and rice are cooked
Stuff the zucchini boats with the cooked filling mixture
Place stuffed zucchinis in a baking dish and bake for 20-25 minutes or until zucchini is tender
Salad
In a bowl, combine halved grape tomatoes, sliced cucumbers, diced red onion, salt, pepper, lemon juice, and dried mint. Mix well
Sauce
In a small bowl, whisk together plant yogurt, tahini, minced garlic, lemon juice, and salt until smooth
Serve the stuffed zucchini boats topped with the salad and drizzled with yogurt-tahini sauce