I thought that I would make a zucchini lasagna. In fact, I had all the ingredients. In place of the noodles, I would put very thinly slice zucchini, but as you can see, I changed my mind at the last minute.
I decided I didn’t want to have the oven on so I would make a one pot dinner in my skillet. This dinner is fast and great for you. with the lentils and soy chorizo you have some clean protein as well as many other health benefits then add zucchini which is high in antioxidants, helps with digestion, blood sugar levels, bone and heart health, even has been found to help with weight loss. Plus, the fact that zucchini is so plentiful you may need a new idea when you have so much of this vegetable you are giving it away.
Zucchini Lentil Skillet:
Total time 30-40 minutes, Serves 5
3 small zucchinis, 2 shredded 1 diced
1 can of diced tomatoes with onions and garlic
1 jar of marinara (I made my own ahead of time, but store bought is great too)
1 small onion diced
4 cloves of garlic diced
1 cup of cooked lentils
1/2 cup of mozzarella/parmesan
1/2 package of soy chorizo
1 tablespoon of olive oil
In a large skillet over medium high heat add olive oil, onion, garlic and diced zucchini. Sauté until onions are translucent and zucchini is half cooked then add soy chorizo and lentils stir and turn down to a low heat then add canned tomatoes, shredded zucchini and marinara continue to cook on low for about 15 minutes then add cheese and cook on low until it is melted.
Serve on a plate with parmesan if desired and enjoy.
