lentil stuffed zucchini boats with pesto
Serves 4 | Ready in 25 minutes
We’ve taken an Āyurvedic approach to these Italian inspired delights - these delicious stuffed squash make a great addition to any meal, particularly in the summer and are also a great way to utilize what’s growing in the garden. Enjoy!
Ingredients
Stuffed Squash
½ cup red lentils
1 ½ cups vegetable stock
4 TBS olive oil, divided
4 zucchini, halved (you can also use yellow squash if you prefer)
¼ cup nutritional yeast
½ cup torn crusty bread, toasted and crumbled
½ cup yellow onion, diced
2 cloves garlic, minced
½ cup tomatoes, diced
2 TBS fresh thyme leaves
¼ cup slivered almonds
Zest of 1 lemon
¼ tsp Himalayan mineral salt
Fresh black pepper,
Pesto
¼ cup slivered almonds
2 cups basil, lightly packed
1 lemon, zested
1 clove garlic
¼ cup extra-virgin olive oil
Himalayan mineral salt, to taste
Fresh black pepper, to taste
Doshic Adjustments
🅥 Enjoy as is.
🅟 Omit garlic in the pesto, replace with a pinch of hing.
🅚 Enjoy as is.
Method
Put the lentils and vegetable stock in a small saucepan over medium-high heat. Bring to a boil, then simmer for about 5 minutes or until the lentils are just tender. Be careful not to overcook as you do not want the lentils to be mushy. Drain and set aside.
Preheat the oven to 350°F.
Use a small spoon to hollow out the flesh of the squash, leaving a little more than ¼-inch thickness around the edges. Drizzle the squash with olive oil and place cut side down on a baking pan. Bake for about 10 minutes, until it is just fork tender.
Make the filling by placing the scooped-out zucchini flesh into a mesh strainer or paper towel and gently press out any excess water. You should be left with 1 cup of flesh. Chop into small pieces.
In a large skillet heat 2 tbsp olive oil over medium-high heat. Sauté the onion until translucent. Add the garlic and sauté for another minute. Add the chopped zucchini. Add the tomatoes and cook for 1-2 minutes more.
Pushing the vegetables to one side of the pan, add 1 tbsp olive oil to the open side of the pan. Add the bread crumbs and slivered almond and allow to toast for about a minute, stirring constantly. Stir vegetables in and remove from heat.
Stir in the cooked lentils, salt, pepper, fresh thyme, and lemon zest.
Stuff the squash with the filling and bake for about 10 minutes, or until the squash is fully tender.
Meanwhile, make the pesto by combining the almonds, basil, lemon zest, garlic (if using), and a pinch of salt to the bowl of a food processor. Pulse to combine.
With the blade running on low, stream in the olive oil. Taste and adjust the seasoning, adding more salt and some fresh black pepper if desired.
When the squash is done, serve topped with pesto, and enjoy.
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