Vegetarian Stuffed Zucchini Casserole

This Mediterranean inspired vegetarian stuffed zucchini casserole with green lentils comes with a simple, delicious tomato sauce and makes a great family dinner, side dish or pot luck recipe. Gluten free and low in fat, it's bursting with delicious, healthy ingredients! You might also like vegan mushroom cabbage rolls with lentils.

Zucchini is an ideal vegetable for stuffing. It's got the right shape for it as well as mild flavour which works with a wide range of ingredients. That's why these lentil stuffed zucchini boats work so well with the rich, tangy tomato sauce they come with.  The tomato sauce is ready in just over 15 minutes and you can make it while also preparing the stuffing mixture.  The casserole itself needs about 50 minutes in the oven. 

Vegetarian stuffed zucchini ingredients

The stuffing mixture consists of onion, garlic, zucchini pulp and green lentils, which are all cooked in vegetable stock.  While the lentils are bubbling away prepare the simple tomato sauce.

The tomato sauce is equally simple to make.  I added carrot and celery into the mixture as well as a bit of grated parmesan for more depth of flavour.  I also scattered grated cheddar cheese over the stuffed zucchinis to create a savoury crispy top.  The amount of cheese I used is quite moderate but you can adjust that to your liking.

How to prepare the zucchini

I find it easiest to first trim off both ends, cut each zucchini in half lengthways then cut out the middle leaving around 5 mm around the edge. Make sure you don't cut all the way through.  If you prefer you can use a melon baller to scoop out the middle bit by bit.  Chop the zucchini pulp quite finely and add into the filling mixture (see recipe instructions below).

Step-by-step recipe instructions

1.Start by making the tomato sauce. In a medium saucepan heat up 2 tablespoons of oil, add the bay leaf, chopped garlic, onion, celery and carrot.  Cook over a medium heat for about 5 minutes stirring often. 

2. Add the canned tomatoes, oregano and seasoning. Stir, cover and bring to the boil then simmer for 10 minutes stirring occasionally. Remove from the heat, stir in the grated parmesan and set aside.

3. Start preparing the zucchini while the tomato sauce is bubbling away. Meanwhile preheat the oven to 400 F/ 200 C/ gas mark 6.

In a large pan heat up 2 tablespoons of oil, add the finely chopped garlic, onion and zucchini pulp and cook over a medium heat for 5 minutes stirring often.

4. Add the lentils, vegetable stock and pepper to taste, stir, cover and cook for about 13 minutes until most of the moisture has been absorbed, stirring often. Remove from the heat.

5. Pour the tomato sauce into a large casserole pan (big enough to comfortably fit 6 zucchini halves).  Arrange the zucchini halves on top pressing gently into the sauce.

6. Fill each zucchini halve with the lentil mixture (use also any moisture that hasn't quite been absorbed). Scatter over the grated cheese and cover with foil. 

7. Bake in the centre of the oven for 40 minutes.  Remove from the oven and drizzle a little oil over the zucchini. Put the pan under the broiler, without the foil, for another 10 minutes or so (or increase the temperature to 220 C and bake in the upper part of the oven) until lightly browned. Remove from the oven and serve.

Expert tips and FAQs

• Use medium size zucchini - very large zucchini are watery and not as tasty.
• I do not recommend using red lentils in this recipe as they do not hold their shape as well as green lentils do and may become mushy.  
• Make ahead: To save time you can prepare the tomato sauce ahead. Once cooled refrigerate it for up to 2 days. Heat up before making the casserole.
• Because the stock contains a lot of salt there is no need to add any into the lentil mixture.
• Make sure you don't broil the casserole for too long. The top should be golden and lightly crisped up but not dry.
• Best served immediately. Leftovers can be refrigerated for up to 3 days. Reheat in the microwave.
• Freeze for up to 3 months. 

Serving suggestions

This stuffed zucchini can be served with pasta (such as orzo for example), quinoa, fresh soft bread (my personal favourite!) or simply on its own.

You might also like

• Vegan Stuffed Eggplant with Quinoa in Tomato Sauce
• Vegan Mushroom Cabbage Rolls with Lentil & Rice
• Stuffed Butternut Squash with Quinoa & Mushrooms

Check out also this collection of healthy vegetarian pasta meals.

Keep in touch!

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

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Vegetarian Stuffed Zucchini Casserole

This vegetarian stuffed zucchini casserole comes with a simple, delicious tomato sauce and green lentils and makes a great family dinner, side dish or pot luck recipe. Gluten free, low in fat, it's bursting with delicious and healthy ingredients!

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Course: Main, Side

Cuisine: gluten free, vegetarian

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Servings: 6 portions

Calories: 291kcal

Author: Monika Dabrowski

Equipment

• Large rectangular oven pan, approx. 5 cm deep
  Large rectangular oven pan, approx. 5 cm deep

Ingredients

• 3 medium zucchinis3 medium zucchinis
• 130 g green lentils rinsed (⅔ cup)130 g green lentils rinsed (⅔ cup)
• 320 ml vegetable stock320 ml vegetable stock
• 2 garlic cloves finely chopped2 garlic cloves finely chopped
• 1 onion finely chopped1 onion finely chopped
• 80 g mature cheddar cheese coarsely grated80 g mature cheddar cheese coarsely grated
• 2 tbsp olive oil plus more for drizzling2 tbsp olive oil plus more for drizzling

For the tomato sauce

• 800 g canned chopped tomatoes800 g canned chopped tomatoes
• 1 onion finely chopped1 onion finely chopped
• 2 garlic cloves finely chopped2 garlic cloves finely chopped
• 1 medium carrot peeled, diced1 medium carrot peeled, diced
• 1 celery stalk finely diced1 celery stalk finely diced
• 1 bay leaf1 bay leaf
• 1 tsp oregano1 tsp oregano
• 20 g parmesan cheese finely grated, ensure it's vegetarian20 g parmesan cheese finely grated, ensure it's vegetarian
• ½ tsp coarse sea salt plus pepper to taste½ tsp coarse sea salt plus pepper to taste
• 2 tbsp olive oil2 tbsp olive oil

Metric - US Customary

Instructions

• Start by making the tomato sauce. In a medium saucepan heat up 2 tablespoons of oil, add the bay leaf, chopped garlic, onion, celery and carrot.  Cook over a medium heat for about 5 minutes stirring often. 
• Add the canned tomatoes, oregano and seasoning. Stir, cover and bring to the boil then simmer for 10 minutes stirring occasionally. Remove from the heat, stir in the grated parmesan and set aside.
• Start preparing the zucchini while the tomato sauce is bubbling away. Trim off both ends, cut each zucchini in half lengthways then cut out the middle leaving around 5 mm around the edge. Make sure you don't cut all the way through.  If you prefer you can use a melon baller to scoop out the middle bit by bit.  Chop the zucchini pulp quite finely and add into the filling mixture (see below).

  Meanwhile preheat the oven to 400 F/ 200 C/ gas mark 6.
• In a large pan heat up 2 tablespoons of oil, add the finely chopped garlic, onion and zucchini pulp and cook over a medium heat for 5 minutes stirring often. Add the lentils, vegetable stock and pepper to taste, stir, cover and cook for about 13 minutes until most of the moisture has been absorbed, stirring often. Remove from the heat.
• Pour the tomato sauce into a large casserole pan (big enough to comfortably fit 6 zucchini halves).  Arrange the zucchini halves on top pressing gently into the sauce and fill each halve with the lentil mixture (use any moisture that hasn't quite been absorbed). Scatter over the grated cheese and cover with foil.  Bake in the centre of the oven for 40 minutes. 
• Remove from the oven and drizzle a little oil over the zucchini. Put the pan under the broiler, without the foil, for another 10 minutes or so (or increase the temperature to 220 C and bake in the upper part of the oven) until lightly browned. Remove from the oven and serve.

Notes

• Use medium size zucchini - very large zucchini are watery and not as tasty.
• I do not recommend using red lentils in this recipe as they do not hold their shape as well as green lentils do and may become mushy.  
• Make ahead: To save time you can prepare the tomato sauce ahead. Once cooled refrigerate it for up to 2 days. Heat up before making the casserole.
• Because the stock contains a lot of salt there is no need to add any into the lentil mixture.
• Make sure you don't broil the casserole for too long. The top should be golden and lightly crisped up but not dry.
• Best served immediately. Leftovers can be refrigerated for up to 3 days. Reheat in the microwave.
• Freeze for up to 3 months. 

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 28g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 753mg | Potassium: 812mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2332IU | Vitamin C: 35mg | Calcium: 225mg | Iron: 4mg

*Nutritional information is automatically generated and should be considered as an estimate.

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