Lentils are great allies to replace meat. Its texture is very versatile and its flavor goes with everything, besides they have a high content of protein, fiber, vitamins and iron.
Slice zucchini lengthwise with a mandolin or peeler.
Sauté the garlic, onion and chopped mushrooms.
In a bowl mix the drained lentils with the ricotta, the sofrito, some chopped basil, salt and pepper to taste.
Place a couple of spoonfuls of the filling along the zucchini slices leaving the last two centimeters unfilled so that they close well. Carefully roll up one by one and set aside.
On a tray spread some tomato sauce, place the stuffed zucchini rolls one after the other, cover with some more tomato, mozzarella cheese and basil.
Bake for about 15 minutes at 200º or until the cheese begins to brown. Remove and serve.
Recipe provided by Legumbres Luengo.