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Lentil and Sweet Potato Stuffed Zucchini With Cashew Mozzarella [Vegan, Gluten-Free]
These stuffed zucchini are quick, hearty, and super delicious! Zucchini are hollowed out and then stuffed with spiced red lentils and mashed sweet potatoes, plus gooey cashew mozzarella. These elegant stuffed veggies are the perfect entrée for fall or any special occasion.
Ingredients You Need for Lentil and Sweet Potato Stuffed Zucchini With Cashew Mozzarella [Vegan, Gluten-Free]
How to Prepare Lentil and Sweet Potato Stuffed Zucchini With Cashew Mozzarella [Vegan, Gluten-Free]
- Halve and hollow out zucchini with a small spoon. Leave an edge of about 1/2-inch so that the zucchini do not become too thin. Place this on a baking tray covered with baking paper.
- Place the lentils with the water in a small saucepan and boil. Once these are "al dente," add the sweet potato cubes, the curry powder, and a little more hot water and let it boil until everything is cooked. Add a little more water if necessary, stirring occasionally.
- Finally, season with the tomato paste, the coconut milk, dried mint, salt, chili, and pepper. Now, stir the cashew mozzarella and briefly cook until it melts easily.
- Fill the zucchini with the filling and bake in the pre-heated oven at 345°F for about 35 minutes or until the desired consistency is reached.






Thanks for sharing your ideas. They are all good.
Thanks for sharing your ideas. They are all good.
I’m gonna make this very very soon