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This stuffed zucchini is both filling and healthy.
¼ cup (60 mL) olive or canola oil
1 garlic clove, peeled and chopped
4 medium zucchini
1 small onion, finely chopped
½ cup (125 mL) cooked or canned green lentils, drained and rinsed
½ cup (125 mL) fresh or dry breadcrumbs
½ cup (125 mL) grated aged Gouda, Parmesan, or crumbled feta
salt and freshly ground black pepper
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