4 Servings 55 min Cook
1 1/3 Cup Lentils
8 Medium Zucchini
2 Tsp Olive Oil
1/4 Cup Onions
2 Tsp Garlic
2 Cup Spinach
1 Cup Pasta Sauce
1 Tsp Crushed Red Pepper Flakes
1 Dash Salt
1 Dash Pepper
1 Cup, shredded Mozzarella Cheese
Rinse the lentils under running water for 1 minute thoroughly and allow them to soak in a small bowl for 10 minutes
Bring 2 cups of water to a boil, add the lentils and allow them to cook for 10-15 minutes or until al-dente.
Keep in mind, if your lentils are older, they may require several additional minutes.
Drain the lentils in a strainer and rinse with cold water to stop them from cooking further
Position a rack in the center of the oven and preheat the oven to 400 degrees F.
Spray a 9x13" baking dish with cooking spray.
Using a 1 teaspoon measuring spoon, scoop out the center of the zucchini leaving a ¼ inch border on all sides.
Line the zucchini in the prepared baking dish, skin side down, set aside
Heat the olive oil in a skillet over medium high heat.
Add the onions and allow to cook for 3-4 minutes or until they start to brown, add the garlic and let cook for 30 seconds.
Add in the baby spinach and the lentils and let the spinach just begin to wilt.
Stir in the pasta sauce and let it heat all the way through, about 1-2 minutes.
Add the red pepper flakes, check for seasonings, season to taste
Divide the lentil mixture into the prepared zucchini.
Top with mozzarella cheese.
Cover the baking dish with foil and bake for 30-35 minutes.
You can remove the foil during the last 2 minutes of baking and turn on the broiler if you want the cheese to be bubbly.
