Vegetarian taco zucchini boats (gluten free, vegan option available)

Standard

I’m one of those people who starts to think about what I’m going to have for dinner at breakfast time. I drove my mother mad when I was a young kid, asking her at breakfast before school every morning what we were having for dinner. Cooking isn’t my mum’s favourite thing to do – far from it in fact…so needless to say I caused a whole lot of undue stress every morning with this simple question.

So yesterday I was racking my brain all day with what ingredients I had available in the fridge/cupboard, and what I was going to do with them. I’d seen several recipes for zucchini boats on Pinterest – so decided to experiment a little bit and make my own version. I had only intended on eating one half of my zucchini and save the other half for lunch the next day – but I couldn’t not eat it – it was truly that delicious. This was super easy to cook, minimal effort, cheap ingredients, and most importantly was amazingly tasty. Try it – you won’t regret it!!

zucchini boats

Ingredients:

– 2 medium zucchini

– 1 x 400g tin lentils (I used brown lentils)

-1 medium brown onion, diced

– 1 large carrot, grated

– 5 cloves garlic, chopped finely

– 1 small hot chilli – seeds removed, chopped finely

– 2 tbsp tomato paste

– 1 tbsp olive oil

– 1 x 400g tin diced tomatoes

-1 teaspoon each of ground cumin, coriander seeds, turmeric and smoked paprika

– salt and pepper to taste

– 1/2 cup tasty cheese (use hummus if you are making the vegan version)

– sour cream and fresh lime wedges to serve (leave out sour cream if vegan)
Method:

1. Preheat oven to 180 degrees celcius.

2. Add olive oil to a saucepan and cook onion until soft. Add garlic, chilli, spices and salt & pepper and cook until aromatic. Add carrot and lentils and cook for 1 minute. Add tomato paste and cook for another minute. Add diced tomatoes and cook mixture for 10 minutes.

3. Cut zucchini in half lengthways and scoop out seeds and some flesh to make ‘boats’. Place boats onto a baking tray and fill with lentil taco mix. Top with cheese (or hummus for vegan version) and cook in the oven for about half an hour or until the cheese is melted and zucchini is tender.

4. Serve with a wedge of fresh lime and dollop of sour cream.

Serves 4.

Optional extras:

You could also add guacamole or a fresh salsa to serve with this.

Guacamole:

Mash 1 avocado, juice of half a lime, 1/2 clove of garlic – finely chopped, a sprinkle of cayenne pepper or chilli powder, and salt and pepper to taste.

Salsa:

Mix 1 small cucumber – diced, 2 medium tomatoes – diced, 1/4 red onion or 3 spring onions – diced, 1 tbsp olive oil, juice 1/2 lime and salt and pepper to taste.

Advertisements

About mia irby

Hi and welcome to my blog. Thanks for dropping by, I really appreciate it. I 'm a lover of all things craft, cooking, DIY and natural. I've been creating all sorts of delicious healthy food, beauty products and craft items lately and need somewhere to share my recipes, successes and occasional disasters! I hope you enjoy...and feedback is always appreciated!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s