Vegetarian Stuffed Zucchini

Upclose image of lentil and cheese stuffed zucchini garnised with chopped pecans and fresh cilantro garnish.

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Discover a culinary masterpiece with our Vegetarian Stuffed Zucchini Boats – tender zucchini shells cradle a savory mix of lentils and cheese, crowned with a delightful crunch of toasted pecans. A healthy, versatile dish that's a feast for the senses.

Course Main Dish

Cuisine American

Keyword Lentil and Cheese Zucchini Boats, Vegetarian Stuffed Zucchini

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 173kcal

Author Shelby Law Ruttan

Equipment

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.

Nutrition