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.
Servings 6 servings
Calories 156kcal
Equipment
- Large baking sheet
- Melon baller or spoon
- Large pan with lid
- Small pot
Ingredients
- 3 zucchinis medium/large
- 1 small red bell pepper or ½ large
- 1 cup puy/green lentils cooked, you will need approx.½ c. dried
- 1 small red onion finely chopped
- 2 garlic cloves finely chopped
- ½ cup passata
- 1½ tablespoons tomato paste
- ½ teaspoon dried thyme
- 1 teaspoon fine sea salt plus pepper to taste
- 1½ tablespoons olive oil
- ⅔ cup mozzarella cheese shredded, loosely packed
Instructions
- Preheat the oven to 400F/200C/fan180/gas mark 6. Line a large baking sheet with parchment paper and set aside.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
Notes
- 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 vegetarian stuffed zucchini 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.
Nutrition
Serving: 1serving | Calories: 156kcal | Carbohydrates: 17g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 513mg | Potassium: 616mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 48mg | Calcium: 100mg | Iron: 2mg