Cheesy Baked Zucchini Boats
Tender zucchini halves are hollowed out and filled with a savory mix of home-cooked lentils, fresh tomatoes, and aromatic herbs. Topped with bubbly mozzarella, these boats are a wholesome and delicious vegetarian meal.
For 2 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Cook the lentils
- b.Rinse the dried lentils under cold water. If you have time, soak them for 30 minutes.
- c.In a small saucepan, combine the lentils and 1 cup of water.
- d.Bring to a boil, then reduce the heat to a simmer.
- e.Cover and cook for 20-25 minutes, or until the lentils are tender but not mushy.
- f.Drain any excess water and set the cooked lentils aside.
- 2
Step 2
- a.Prepare and pre-bake the zucchini boats
- b.While the lentils cook, preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- c.Slice the zucchini in half lengthwise. Use a spoon to gently scoop out the flesh, leaving a 1/4-inch border to create a 'boat'.
- d.Finely chop the scooped-out zucchini flesh and set it aside for the filling.
- e.Arrange the zucchini boats in the prepared baking dish. Brush them lightly with 1 tsp of olive oil and season with a pinch of pepper.
- f.Bake for 10-12 minutes, just until they begin to soften.
- 3
Step 3
- a.Make the vegetable filling
- b.Heat the remaining 1 tsp of olive oil in a skillet over medium heat.
- c.Add the chopped onion and bell pepper. Sauté for 4-5 minutes until softened.
- d.Stir in the minced garlic and the reserved chopped zucchini flesh. Cook for another 2-3 minutes.
- e.Add the finely chopped tomato and cook for 3-4 minutes, stirring occasionally, until it breaks down and thickens.
- f.Stir in the cooked lentils and dried oregano. Mix well to combine.
- g.Season with salt and black pepper, then remove from the heat.
- 4
Step 4
- a.Stuff and bake the zucchini boats
- b.Remove the partially baked zucchini boats from the oven.
- c.Carefully spoon the lentil mixture evenly into each boat, packing it gently.
- d.Sprinkle the shredded mozzarella cheese generously over the top of the filling.
- e.Return the baking dish to the oven and bake for another 10 minutes, or until the zucchini is fully tender and the cheese is melted and bubbly.
- 5
Step 5
- a.Garnish and serve
- b.Let the zucchini boats cool for a few minutes before serving.
- c.Garnish with fresh chopped parsley and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose zucchini that are straight and uniform in size for even cooking and stability.
- 2Don't over-scoop the zucchini; leaving a sturdy 1/4-inch border helps the boats hold their shape.
- 3For a bit of crunch, you can add 2 tablespoons of panko breadcrumbs mixed with the cheese before baking.
- 4Ensure your cooked lentils are well-drained to prevent the filling from becoming watery.
- 5These boats can be assembled up to a day ahead. Store covered in the fridge and bake just before serving, adding a few extra minutes to the baking time.
- 6Feel free to add other finely chopped vegetables to the filling, like mushrooms or corn, for extra flavor and texture.
Adapt it for your goals.
Vegan
Replace mozzarella with your favorite plant-based shredded cheese to make this dish fully vegan.
high proteinHigh protein
Add 1/2 cup of crumbled firm tofu or cooked quinoa to the lentil filling for an extra protein boost.
quickQuick
To save time, use one 15-ounce can of lentils (rinsed and drained) instead of cooking them from scratch.
gluten freeGluten free
This recipe is naturally gluten-free. For a crunchy topping, use certified gluten-free panko breadcrumbs.
Why this is on our healthy list.
Rich in Fiber
Lentils and a variety of vegetables provide a high amount of dietary fiber, which is excellent for digestive health and helps you feel full longer.
Good Source of Protein
Lentils are a fantastic source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Low in Calories
Zucchini is a low-calorie, water-rich vegetable, making this a satisfying meal that won't feel heavy.
Packed with Vitamins
This dish is loaded with essential vitamins like Vitamin A and C from the bell peppers and tomatoes, which support immune function and skin health.
Frequently asked questions
Yes, it's a well-balanced and healthy meal. It is rich in fiber from lentils and vegetables, and provides plant-based protein. Zucchini is low in calories and high in vitamins. Using part-skim mozzarella keeps the fat content moderate.