Vegetarian Lentil Stuffed Zucchini Boats

This vegetarian stuffed zucchini features roasted zucchinis filled with a mixture of lentils, tomatoes and red pepper and topped with melted mozzarella for a delicious Mediterranean-inspired meal, snack or side dish. Healthy and easy to make using simple ingredients.

This vegetarian stuffed zucchini contains a mixture of sweet and tangy vegetables and green lentils so it's not only delicious but also satisfying. It involves roasting the zucchinis along with the red bell pepper (for added sweetness), making a quick filling mixture then simply stuffing the zucchinis, topping with cheese and briefly roasting again.

Green lentils, with their subtle nutty flavour, make a fantastic stuffing ingredient as they are quick and easy to prepare, add bulk and protein and work with a wide range of ingredients. They make a hearty, delicious pie filling, add bulk to pasta sauce, and make a great meat substitute in vegetarian moussaka. Green lentils hold their shape in cooking, adding bulk as well as texture, which is why they are the perfect stuffing ingredient for vegetarian zucchini boats.

This lentil stuffed zucchini recipe uses not only the hollowed out zucchini shell but also the pulp, which is added into the filling mixture so nothing gets wasted!

Vegetarian stuffed zucchini ingredients and substitutions

• Zucchini: I recommend using medium or large zucchinis as they can hold a generous amount of the stuffing mixture.
• Lentils: I used puy lentils, but standard green lentils are a good substitute. I recommend cooking lentils from scratch rather than using canned (which are always a bit overdone).
• Red bell pepper: adds sweetness.
• Red onion: you can use any onion.
• Garlic.
• Passata.
• Tomato paste.
• Thyme: you can use Italian herbs, instead.
• Garlic granules/powder.
• Olive oil.
• Salt and pepper.
• Shredded mozzarella: use vegan cheese, instead, if desired.

How to prepare the zucchini

Zucchinis are easy to prepare and make a great stuffing vegetable. First trim off both ends then cut each zucchini in half lengthways and cut out the middle (see details below). Make sure you don't cut through the skin. Chop the pulp quite finely and add into the filling mixture while the hollowed out zucchinis are roasting (see instructions below).

How to make lentil stuffed zucchini: step-by-step

1. Preheat the oven to 400F/200C/fan 180/gas mark 6. Line a large baking sheet with parchment paper and set aside.

2. Prepare zucchini: Cut each zucchini in half lengthwise then cut out the middle leaving about ¼'' around the edge (I used a knife and melon baller to do this, but you can use a spoon, instead). Finely chop the pulp and reserve to use later.

3. Roast: Place the zucchini halves on top of the baking sheet and brush the edges with a little oil (about 1.5 teaspoons). Season lightly with salt and pepper and sprinkle with the garlic granules. Place the halved pepper, cut side down, on the baking sheet and bake in the centre of the oven for 25 minutes. Remove from the oven and set aside (leave the oven on).

4. Cook lentils: In the meantime cook the lentils and prepare the filling mixture (see below). Combine the lentils with twice the amount of water, add a little salt, cover and bring to the boil then lower the heat and simmer for about 15 minutes or until fully cooked. Drain and set aside.

5. Make filling: In a large pan heat 1 tablespoon of oil, add the onion and cook gently for 3 minutes until softened, stirring often. Add the garlic and finely chopped zucchini pulp and cook over a medium heat for 6-7 minutes or until softened and reduced in volume, stirring often.

6. Add lentils: Add the lentils, passata, tomato paste, finely chopped roasted pepper (without the skin), thyme, salt and pepper to taste. Stir, cover and simmer for about 10 minutes. Remove from the heat and adjust the flavour if needed.

7. Stuff and bake zucchinis: Fill the zucchini boats with the mixture, sprinkle the mozzarella on top and return to the oven for 10-12 minutes. Remove from the oven and serve.

Serving suggestions

These Mediterranean-inspired vegetarian zucchini boats can be served on their own as a light meal, but are also delicious with garlic bread and creamy white sauce. You can also serve them as a side dish with grilled chicken or halloumi. Fresh basil and/or red pepper flakes work well as garnish (see the photos).

Can I prepare it ahead

Yes, you can! You can pre-roast the zucchini boats, make the lentil filling mixture then stuff the zucchinis and once cooled, cover and refrigerate overnight. The following day bake in a preheated oven for up to 15 minutes or until the cheese has melted and the zucchinis are piping hot (remove them from the fridge about 30 minutes before placing in the oven).

Alternatively, refrigerate the pre-roasted zucchinis and filling mixture separately. Assemble and bake the following day.

Top tips

• I recommend using medium or large zucchinis. They are easy to prepare and you can stuff them with generous amounts of the filling mixture.
• For best results use green rather than red lentils (green add texture).
• To save time boil the lentils and start preparing the filling mixture while the zucchinis and pepper are roasting.
• Leftover lentil stuffed zucchinis can be refrigerated, covered, for up to 3 days. Reheat in the microwave or serve as a cold snack.
• Freeze for up to 3 months.

Related recipes to try next

• Vegan Stuffed Eggplant
• Vegetarian Stuffed Peppers with Chickpeas and Rice
• Spinach and Feta Stuffed Sweet Potatoes

See also these other easy, delicious vegetarian meal ideas!

Recipe

Keep in touch!

If you make this vegetarian stuffed zucchini recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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