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Lentil and Sweet Potato Stuffed Zucchini With Cashew Mozzarella
[Vegan, Gluten-Free]

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Hi there, this is Deniz from Healthy On Green! I'm an ethical vegan who loves... Read More

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Lentil and Sweet Potato Stuffed Zucchini With Cashew Mozzarella
Lentil and Sweet Potato Stuffed Zucchini With Cashew Mozzarella
Lentil and Sweet Potato Stuffed Zucchini With Cashew Mozzarella
Lentil and Sweet Potato Stuffed Zucchini With Cashew Mozzarella

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Lentil and Sweet Potato Stuffed Zucchini With Cashew Mozzarella [Vegan, Gluten-Free]

6
35
Dairy 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]

  • 3 medium zucchini
  • 3/8 cup red lentils, plus 1/2 cup and 2 tablespoons freshly boiled water
  • 3.5 ounces sweet potatoes, finely diced plus some hot water
  • 1 teaspoon curry powder, more or less to taste
  • 2 tablespoons diced tomatoes
  • 3 tablespoons culinary coconut milk
  • 1 teaspoon dried mint (optional)
  • Salt, chili, and pepper, to taste
  • 7 ounces cashew mozzarella, diced
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How to Prepare Lentil and Sweet Potato Stuffed Zucchini With Cashew Mozzarella [Vegan, Gluten-Free]

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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