Lentil Zucchini Boats with Sun-Dried Tomato Pesto, Parmesan & Potatoes
- Time
- 40 min
- Serves
- 4
- Style
- Vegetarian
Ingredients
- 2 stickscelery
- 2 (15 oz) canslentils
- 1 ½ lbnew potatoes
- ½ cupParmesan cheese, shredded
- ½ cupsun-dried tomato pesto
- 4 mediumzucchini squash
- black pepper
- extra virgin olive oil
- Italian seasoning
- mayonnaise
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- spatula
- stirring spoon
Per serving
- Calories
- 674
- Protein
- 24g
- Carbs
- 62g
- Fat
- 39g
- Fiber
- 17g
- Sodium
- 790mg
Method
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