Lasagne in green with vegan pesto and zucchini
first courses from Italy
Zucchini small boats filled with mint lentils
Zucchini small boats filled with mint lentils
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Mint is known for its digestive and antispasmodic properties, as the oils it contains (like menthol, thymol ...) have carminative effects. While zucchini are a great choice during the summer, as rich in potassium and water, as well as folic acid and antioxidants.
preparation
step 1
Wash the courgettes and cut them in half lengthwise and then half lengthwise. Empty each courgette half of the inner pulp so as to obtain 8 small boats, add salt and set aside.
step 2
Cook 70 g of dried lentils in about 3 parts of water for 15-20 minutes starting from the boil (at the end all the water must be completely absorbed).
step 3
Meanwhile, reduce the zucchini pulp into pieces, slice the shallot and fry it together with the zucchini pulp in a pan, adding the broth or cooking water cooked in previous days.
step 4
Let the zucchini cook until they are so soft that they are crushed with a fork. When cooked lentils with zucchini, combine them together and form a puree with a fork. Add the chopped mint leaves.
step 5
Allow the filling to cool.
step 6
Fill each zucchini bar with the mixture, take an oven pan and cover it with tomato sauce, then place the boats, oil and salt. Bake for 20 minutes at 180 ° C.
step 7
When cooked, add the sesame seeds and start the grill for a few minutes.