Brown Lentil, Bulgur, & Cherry Tomato Zucchini Boats

Brown Lentil, Bulgur, & Cherry Tomato Zucchini Boats - Diary of a Formerly Fat GirlThis easy late summer dinner is a perfect way to use the tomatoes and zucchini currently at peak season, while keeping your calories low, your protein high, and your tummy full! Very quick to make and vegetarian-friendly (and easily made vegan-friendly, too), this healthy dinner is also wallet-friendly, clocking in at about $1 per serving. Brown Lentil, Bulgur, & Cherry Tomato Zucchini Boats - Diary of a Formerly Fat Girl

Brown Lentil, Bulgur, & Cherry Tomato Zucchini Boats
Serves 4
Write a review
Print
Ingredients
  1. 2 large zucchini, sliced in half lengthwise
  2. 1 can brown lentils, washed and drained
  3. 1/2 cup low fat feta cheese, crumbled
  4. 2 ears of corn, steamed, cooled, and cut off the cob
  5. 1/3 cup bulgur wheat, cooked and cooled
  6. 1/2 cup cherry tomatoes, sliced in half lengthwise
  7. 1 Tbsp extra virgin olive oil
  8. 1 tsp salt
Instructions
  1. Preheat your oven to 400F/205C.
  2. In a large bowl, mix together bulgur, lentils, corn, and feta.
  3. Add tomatoes, olive oil, and salt, and toss until evenly mixed. Set aside.
  4. With a large spoon, remove seeds and any excess zucchini to make a hollow center.
  5. Spoon filling into center of zucchini halves. Place on baking sheet.
  6. Bake for 20-30 minutes, or until tops of zucchinis begin to brown slightly.
  7. Let cool for at least 5 minutes before serving.
Diary of a Formerly Fat Girl http://diaryofaformerlyfatgirl.com/

Stored properly, the filling will last up to a week in the fridge, so you can whip up a quick dinner in no time at all. Brown Lentil, Bulgur, & Cherry Tomato Zucchini Boats - Diary of a Formerly Fat Girl

Brown Lentil, Bulgur, & Cherry Tomato Zucchini Boats - Diary of a Formerly Fat Girl

Brown Lentil, Bulgur, & Cherry Tomato Zucchini Boats - Diary of a Formerly Fat GirlEnjoy!

 

 

September 2, 2014 DinnerLunchRecipesVegetarian