Lentil and Goat Cheese Stuffed Zucchini

 

 

 

 

serves 2 From our Individual Meal Plan

 

What You’ll Need:

1 zucchini, cut in half lengthwise 1 cup cooked brown rice 2 handfuls arugula leaves, chopped finely 4 oz goat cheese ½ cup cooked green lentils ¼ cup chopped fresh mint leaves 3 tablespoons olive oil Salt, to taste Pepper, to taste 1 handful grated Parmesan

What to Do:

1. First, make sure to have all of the prepped ingredients ready beforehand: cooked rice, cooked lentils, chopped arugula, chopped mint. Preheat oven to 350 degrees.


2. In a bowl, mix together rice, arugula, lentils, mint, goat cheese, and olive oil. Season to taste with salt and pepper. Set aside.


3. Fill a frying pan with about ¼ inch water, and simmer over medium heat. While the water is warming up, remove the seeds from the zucchini halves so you are left with two zucchini “boats.”


4. Place zucchini cut side down in the water, cover, and simmer for about 5 minutes, or until zucchini is tender but not mushy.


5. Remove zucchini from pan and dab dry. Fill zucchini with the lentil mixture, and top with Parmesan cheese. Place in a small baking dish and bake until warmed through and until cheese is melted and slightly browned.