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    Home » Recipes » Vegetarian/Vegan Meals

    Vegetarian Stuffed Zucchini Casserole

    June 28, 2020 By Monika Last Updated February 3, 2022 12 Comments

    Jump to Recipe

    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.

    Baked vegetarian lentil stuffed zucchini in tomato sauce.

    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).

    Preparing zucchini for stuffing by removing middle with knife.

    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.

    Chopped carrot, onion and celery in pot with spoon.

    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.

    Tomato sauce with vegetables in pot with spoon.

    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.

    Chopped vegetable mixture in large pan with spatula.

    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.

    Lentil mixture in large pan with spatula.

    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.

    Zucchini halves in tomato 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.

    Unbaked stuffed zucchini in tomato sauce.

    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.

    Baked stuffed zucchini casserole.

    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.

    Close-up view of lentil stuffed zucchini in tomato sauce.

    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
    • Vegetarian Moussaka (Mushrooms & Lentils)

    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!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Baked vegetarian lentil stuffed zucchini in tomato sauce.

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Main, Side
    Cuisine: gluten free, vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6 servings
    Calories: 291kcal
    Author: Monika Dabrowski

    Equipment

    • Large rectangular oven pan, approx. 5cm/2inches deep

    Ingredients

    • 3 medium zucchinis
    • ⅔ cup (130 g) green lentils 4.59oz, rinsed
    • 1⅓ cups (320 ml) vegetable stock
    • 2 garlic cloves finely chopped
    • 1 onion finely chopped
    • ⅔ cup (80 g) mature cheddar cheese coarsely grated
    • 2 tablespoons olive oil plus more for drizzling

    For the tomato sauce

    • 2x14.11oz cans (800 g) chopped tomatoes
    • 1 onion finely chopped
    • 2 garlic cloves finely chopped
    • 1 medium carrot peeled, diced
    • 1 celery stalk finely diced
    • 1 bay leaf
    • 1 teaspoon oregano
    • 2-3 tablespoons (20 g) parmesan cheese finely grated, ensure it's vegetarian
    • ½ teaspoon coarse sea salt plus pepper to taste
    • 2 tablespoons olive oil

    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.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    Comments

      5 from 1 vote (1 rating without comment)

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    1. EmmA says

      May 14, 2025 at 10:21 am

      Hi. I m going to try your this recipe today. Looks delicious.
      The lentils are cooked? Can? Raw?
      Many thanks

      Reply
      • Monika says

        May 15, 2025 at 10:03 am

        The lentils are raw, but you can use about 1 cup canned and omit the stock. The printable recipe card is at the bottom of the post.

        Reply
    2. Desicart says

      July 02, 2020 at 10:57 am

      These are simple and fast to prepare and everyone enjoyed them!

      Reply
      • Monika says

        July 02, 2020 at 4:10 pm

        Glad you liked these! Thanks for letting me know:)

        Reply
    3. Judee says

      June 30, 2020 at 1:11 am

      I always am looking for ways to use zucchini. This is such a wonderful idea. I love stuffed zucchini but have never used lentils! thanks for the recipe. visiting from Gluten Free A-Z Blog,

      Reply
      • Monika says

        June 30, 2020 at 12:55 pm

        Thank you. Lentils are a little crunchy so work really well with soft zucchini.

        Reply
    4. wackawee says

      July 31, 2016 at 6:45 am

      Gosh this is beautiful and something I would never have thought to put together.

      Reply
      • [email protected] says

        July 31, 2016 at 7:19 am

        Thank you so much Hannah!

        Reply
    5. Mandy Mazliah says

      July 01, 2016 at 8:55 pm

      Oh I absolutely love the sound of this recipe - what a wonderful combination of flavours!

      Reply
      • [email protected] says

        July 01, 2016 at 10:00 pm

        Thanks Mandy!

        Reply
    6. Corina says

      July 01, 2016 at 1:45 pm

      What a gorgeous recipe!

      Reply
      • [email protected] says

        July 01, 2016 at 4:49 pm

        Thanks Corina!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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