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!

Upclose image of vegetarian stuffed zucchini on a plate.

❤️ Why you'll love it

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:

🥘 Ingredients for Vegetarian Stuffed Zucchini

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

Halved green squash in a square baking dish.

Zucchini with the pulp scooped out of the centers.

🔪 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.

Zucchini stuffed with lentil filling in a baking dish.

🥄 Equipment

Sharp knife

Spoon or melon baller

Baking sheet

Mixing bowls

Skillet or saucepan

🥫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.

Angled view of Vegetarian Stuffed Zucchini.

📖 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.

💭 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.

🙋 FAQ's

Can I use a different type of lentil?

Yes, While green or brown lentils work best for this recipe, you can experiment with other lentil varieties for unique flavors and textures.

What can I do with the scooped-out zucchini flesh?

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.

Overhead image of zucchini boats filled with lentil filling and topped with chopped pecans and cilantro.

📚 Related Recipes

This Vegetarian Burrito Bowl is delicious and satisfying!

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.

🍽 Serve with..

Serve the zucchini boats as side dish to your main meal or as a main dish with a fresh green salad. Pair them with quinoa or couscous for added sustenance and garnish with fresh herbs, such as cilantro, basil, or parsley, for a burst of color and flavor.

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📖 Recipe

Vegetarian Stuffed Zucchini

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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings 4

Calories 173 kcal

Equipment

Sharp knife
Spoon , or melon baller
Baking sheet
Mixing bowls
Skillet , or saucepan

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.

Notes

Keyword Vegetarian Stuffed Zucchini