gluten free, vegetarian, nut free, soy free, egg free

What You’ll Need:

1/2 c dry, whole (not split) lentils

2 tsp olive oil

4 medium zucchini, sliced lengthwise

Parchment paper

1 bag baby spinach

1 c marinara sauce, no sugar added

salt and pepper

4-ish ounces cheddar cheese

OPTIONAL: crushed red pepper

Preheat oven to 350*

Cover lentils with water (like you do with pasta!) in a medium saucepan. Bring to a boil & cook until tender, about 15-20 minutes.

Meanwhile, slice zucchini in half lengthwise. Scoop out seeds with a spoon to create little boats.

Line up zucchini boats on a parchment paper lined baking sheet. Season with salt & pepper, then pop

into the oven for 15 minutes.

While zucchini roasts, put spinach in a large colander & set in the sink.

Drain cooked lentils SLOWLY over spinach to wilt. Stir lentils & spinach together!

Stuff zucchini boats genraously with sauce, lentil/spinach combo. Top each with cheese, salt, pepper & crush red pepper if desired.

Pop back in to the oven for 7 minutes, or until cheese is melted.

Serves 2.