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Vegetarian Greek Lentil Stuffed Zucchini Boats

Emily Cooper, RDN
  • 35 minutes
  • Serves

INGREDIENTS

1 cup

Brown lentils, cooked

1/2 cup

Cherry tomatoes

2 cloves

Garlic

1 tsp

Oregano, dried

2 tbsp

Parsley

1/2

Red onion, small

3

Zucchini, large

1 tsp

Dijon mustard

1 tbsp

Lemon juice

1 cup

Quinoa, cooked

1/4 tsp

Black pepper

1/4 tsp

Kosher salt

2 tbsp

Olive oil

3 tbsp

Red wine vinegar

1/2 cup

Feta cheese