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Tender zucchini shells baked with a savory filling of brown lentils, carrots, and celery. Seasoned with aromatic garlic and thyme, this is a hearty and wholesome vegetarian main course perfect for a light dinner.
For 4 servings
Cook the lentils
Prepare the zucchini boats
Make the lentil filling
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This recipe goes great with these complete meals
Tender zucchini shells baked with a savory filling of brown lentils, carrots, and celery. Seasoned with aromatic garlic and thyme, this is a hearty and wholesome vegetarian main course perfect for a light dinner.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 213.97 calories per serving with 8.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Stuff and bake the zucchini
Add 1/2 cup of crumbled firm tofu or cooked quinoa to the lentil filling for an extra protein boost.
This recipe is naturally vegan. If using breadcrumbs for the topping, ensure they are a vegan-friendly brand.
To make this gluten-free, simply use certified gluten-free breadcrumbs for the topping, or omit them entirely.
Use one 15-ounce can of cooked lentils, rinsed and drained, instead of cooking them from scratch to save time.
Lentils and vegetables provide a high amount of fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
Lentils are a fantastic source of protein, essential for muscle repair and building, making this a satisfying vegetarian main dish.
This recipe is low in saturated fat and sodium, and rich in potassium from zucchini, which helps support healthy blood pressure levels.
Zucchini, carrots, and onions provide essential vitamins like Vitamin A and C, which support immune function and skin health.
Yes, they are very healthy. They are packed with fiber and plant-based protein from lentils, and rich in vitamins and minerals from the zucchini and other vegetables. This version is also low in sodium, making it a heart-healthy choice.
One serving, which is one stuffed zucchini boat, contains approximately 250-300 calories, depending on the size of the zucchini and if breadcrumbs are used.
Absolutely. You can prepare the filling and stuff the zucchini boats up to a day in advance. Cover and refrigerate, then bake as directed when you're ready to eat. You may need to add a few extra minutes to the baking time.
It's best to freeze the filling separately. Zucchini can become watery after freezing and thawing. You can freeze the cooked lentil filling for up to 3 months, then thaw and stuff fresh zucchini when ready to bake.
Green lentils or Puy lentils would also work well as they hold their shape after cooking. Red lentils are not recommended as they tend to become mushy.
