Lentil Stuffed Zucchini Boats

(makes 6 servings)

• 3 zucchini, halved lengthwise
• 1 cup cooked lentils
• 1 cup diced tomatoes
• 1/4 cup grated parmesan (or dairy-free parmesan if preferred)
• 1–2 teaspoons olive oil
• salt and pepper to taste

1. Preheat oven to 375°F.
2. Slice zucchini in half lengthwise and scoop out the center to create boats.
3. Heat olive oil in a skillet over medium heat. Add the cooked lentils and season with salt and pepper. Cook for 2–3 minutes until warmed through.
4. Stir in the diced tomatoes and simmer for another 2–3 minutes.
5. Spoon the lentil mixture evenly into the zucchini boats.
6. Sprinkle parmesan on top.Bake for 20–25 minutes, until the zucchini is tender and the tops are lightly golden.
7. Enjoy!