Zucchini Stuffed with Lentils, Tomato, and Black Olives

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Zucchini Stuffed with Lentils, Tomato, and Black Olives

 

Recipe By : Natural Health, September 2000

Serving Size : 4 Preparation Time :0:00

Categories : Middle Eastern fare

 

Amount Measure Ingredient -- Preparation Method

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4 medium zucchini

2 tablespoons extra-virgin olive oil

salt and pepper

1 15-oz. can lentils -- drained and rinsed

1 large tomato, cored -- seeded and diced

12 large black olives -- pitted and chopped

1 medium garlic clove -- minced

1/2 teaspoon dried oregano -- crumbled

 

Preheat oven to 450 degrees. Halve zucchini lengthwise and use a small

spoon to scoop out the seeds and most of the flesh, leaving walls that

are about 1/4 inch thick. Rub zucchini with 1 tablespoon oil and

sprinkle with salt and pepper. Place cut side down on baking sheet.

Roast until tender and lightly browned, about 12 minutes. Turn right

side up and roast until well browned, about 7 minutes.

 

Meanwhile, combine lentils, tomato, olives, garlic, oregano, and

remaining tablespoon oil in medium bowl. Season with salt and pepper

to taste.

 

Remove baking sheet with zucchini from oven. Divide lentil mixture among

zucchini. Serve immediately.

 

Per serving: 201 calories, 10 g protein, 9 g fat, 22 g carbohydrates, 8

g fiber, 673 mg sodium, 13% vitamin A, 53% vitamin C, 11% calcium

 

MCFormatted by Natallie <earthspectrums 8/2000.

 

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NOTES : This dish combines Middle Eastern flavors in a unique way. The

zucchini shells are roasted to eliminate excess water and brown them,

then topped with lentil salad flavored with fresh tomato and olives.

The contrast in textures and temperatures is sublime.