These Vegetarian Stuffed Zucchini boats are filled with a delectable mixture of lentils and cheese, topped with crunchy toasted pecans, making them a delightful plant-based option that can shine as a main course or side dish.
This stuffed zucchini recipe is not only a great way to showcase your garden produce on the table, but it is nutritious, and delicious meal!
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Why you'll love Vegetarian Stuffed Zucchini
Plant based protein: this meatless recipe gets its protein from the cooked lentils.
Easy recipe: these lentil stuffed zucchini boats make an easy summer dinner or the perfect side dish.
Versatile and easily adaptable: you can easily make this a vegan recipe or swap a different vegan protein base for the lentils.
Ingredients
Fresh, delicious, and healthy! The ingredients to make these zucchini boats are simple and common ingredients you probably already have on hand.
- Fresh zucchini: choose smaller zucchini without any blemishes.
- Cooked lentils: make these Instant Pot Lentils ahead of time so you have them readily available for this recipe.
- Shredded cheddar cheese: feel free to use a vegan cheese to make this an easy vegan meal.
- Green onion
- Chili powder
- Cumin powder
- Chopped pecans
- Fresh cilantro
How to Make Zucchini Boats
Step 1
Wash, dry, and slice zucchini in half.
Step 2
Use a tablespoon or melon baller to scrape out the zucchini pulp, creating a ½-inch thick shell. Brush with olive oil and season salt to taste.
Step 3
In a medium bowl, combine the cooked lentils, chili powder, cumin powder, green onions, and cheese.
Fill each zucchini half with the lentil filling and bake in preheated oven for 20 minutes, until lentil filling is hot and zucchini has softened slightly.
Step 4
Remove zucchini from the oven and garnish with chopped pecans and fresh cilantro. Cool for 5 minutes before serving.
- Preheat oven to 350 degrees F. Spray a baking dish with cooking spray and set aside.
- In a medium bowl, combine the cooked lentils, chili powder, cumin powder, green onions, and cheese. Set aside.
- Slice each zucchini lengthwise and use a tablespoon or melon baller to scrape out the zucchini pulp, creating a ½-inch thick shell. Brush with olive oil and season salt to taste.
- Fill each zucchini half with the lentil filling and bake in preheated oven for 20 minutes, until lentil filling is hot and zucchini has softened slightly.
- Remove zucchini from the oven and garnish with chopped pecans and fresh cilantro. Cool for 5 minutes before serving.
Equipment
- Sharp knife
- Spoon or melon baller
- Baking sheet
- Mixing bowls
- Skillet or saucepan
Substitutions
Lentil swap: use cooked rice, cauliflower rice, or quinoa in place of the lentils.
Vegan Zucchini Boats: use a plant based cheese in place of the cheddar cheese.
Nut swap: substitute the chopped pecans with walnuts or roasted pumpkin seeds.
Variations
Mediterranean Twist: Add chopped olives, sun-dried tomatoes, and crumbled feta cheese instead of cheddar to the filling for a Mediterranean-inspired flavor.
Tex-Mex flavors: Incorporate black beans, corn, and a sprinkle of taco seasoning for a zesty Tex-Mex version.
Vegan Delight: Omit the cheese or use dairy-free alternatives for a vegan-friendly option.
Top Tips
- Choosing Zucchini: for best results, opt for small to medium zucchini that are firm and free from blemishes.
- Scooping the zucchini flesh: when hollowing out the zucchini, leave a border around the edges to maintain structural integrity.
- Don't Overcook: the zucchini should be fork tender when cooked, still slightly firm but easily pierced with a fork.
Storage
Refrigerate: store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days.
To reheat: simply pop them in the oven or microwave until heated through.
FAQ's
Yes, While green or brown lentils work best for this recipe, you can experiment with other lentil varieties for unique flavors and textures.
Don't let that flavorful zucchini flesh go to waste! You can chop it up and sauté it with other vegetables to create a delicious stir-fry or add it to soups, stews, or pasta sauces for an extra nutritional boost.
Related Recipes
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My family loves to eat these Vegetarian Lentil Tostadas for breakfast!
Lentil Salad is great for potlucks but it also makes a great portable lunch!
Impossible Zucchini Pie is a low carb take on a classic recipe.
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📖 Recipe
Vegetarian Stuffed Zucchini
Equipment
- Melon Baller , or spoon
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Ingredients
- 2 medium zucchini
- 1 cup cooked lentils
- ½ cup shredded cheddar cheese
- 2 green onions , sliced
- ½ tablespoon chili powder
- 1 teaspoon ground cumin
- 2 tablespoons chopped pecans
- 2 tablespoons chopped cilantro
Instructions
For the lentil filling:
- Preheat oven to 350 degrees F. Spray a baking dish with cooking spray and set aside.
- In a medium bowl, combine the cooked lentils, chili powder, cumin powder, green onions, and cheese. Set aside.
For the zucchini:
- Slice each zucchini lengthwise and use a tablespoon or melon baller to scrape out the zucchini pulp, creating a ½-inch thick shell. Brush with olive oil and season salt to taste.
- Fill each zucchini half with the lentil filling and bake in preheated oven for 20 minutes, until lentil filling is hot and zucchini has softened slightly.
- Remove zucchini from the oven and garnish with chopped pecans and fresh cilantro. Cool for 5 minutes before serving.
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