Spicy Lentil and Bulgur Stuffed Zucchini Boats

Ingredients

• 4 medium zucchini, halved lengthwise
• 1 cup brown lentils, rinsed
• 1/2 cup bulgur, dry
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1 can crushed tomatoes, (14 oz)
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Slice the zucchini in half lengthwise and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped out zucchini flesh.