Stuffed Zucchini Boats

Rich marinara sauce, melty vegan mozzarella, and protein-packed lentils all stuffed into juicy, tender zucchini boats? Yes! This Italian-inspired side (or entrée) is perfect for summer entertaining.

Course Main Course, Side Dish

Cuisine American, Italian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 387

Author Jessica Hylton

Ingredients

Zucchini Boats

4 medium zucchini 900g
2 tablespoons olive oil 30ml
1/2 teaspoon fine sea salt 3g
1/4 teaspoon freshly ground black pepper 0.5g

Lentil Filling

1 tablespoon olive oil 15ml
1 small yellow onion finely diced, 150g
3 cloves garlic minced, 9g
8 ounces button mushrooms finely chopped, 225g
1 teaspoon Italian seasoning 1g
1 teaspoon smoked paprika 2g
1/2 teaspoon onion powder 1g
1/2 teaspoon fine sea salt or to taste, 3g
1/4 teaspoon freshly ground black pepper 0.5g
1 1/2 cups cooked green or brown lentils drained well, 300g
1 1/2 cups marinara sauce 360ml
2 tablespoons nutritional yeast 10g

Topping

1 cup vegan grated mozzarella 100g
2 tablespoons chopped fresh parsley 8g

Instructions

Prepare the zucchini

Preheat the oven to 400°F (200°C).
Wash the zucchini thoroughly under cool running water and pat dry. Trim off the stem and bottom ends, then slice each zucchini in half lengthwise.
Using a small spoon, carefully scoop out the soft centre of each zucchini half, leaving about a 1/4-inch (6mm) border around the sides and bottom. Be careful not to scoop too deeply or pierce the zucchini.
Arrange the zucchini boats cut-side up in a lightly greased 9x13-inch (23×33cm) baking dish or on a parchment-lined baking sheet. Brush evenly with the olive oil, then season with the salt and black pepper. Set aside while you prepare the filling.

Make the lentil filling

Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
Add the garlic and cook for 30 seconds, stirring frequently, until fragrant.
Add the chopped mushrooms and cook for 7–8 minutes, stirring occasionally, until they have released their moisture and most of the liquid has evaporated.
Stir in the Italian seasoning, smoked paprika, onion powder, salt, and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
Add the cooked lentils, marinara sauce, and nutritional yeast. Stir until well combined.
Bring the filling to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened. The filling should be moist but not watery. Taste and adjust the seasoning if needed.

Assemble and bake

Divide the lentil filling evenly among the prepared zucchini boats, gently pressing it into each cavity and mounding a little extra on top.
Sprinkle the vegan mozzarella evenly over the stuffed zucchini.
Bake for 20–25 minutes, or until the zucchini is tender when pierced with a fork but still holds its shape. The vegan mozzarella should be melted and lightly browned, depending on the brand used.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with the chopped fresh parsley, if desired.
Serve warm on its own or with crusty bread, garlic bread, or a simple green salad.

Notes

Zucchini size matters. Choose medium-sized zucchini, all roughly the same size for even cooking. If they're too small, you really won't be able to stuff them. If they're too big, they might have a mealy texture.
Leave a border. When scooping the tender inside of the zucchini out, be sure to leave roughly a 1/4 inch border (6mm), and don't pierce the skin.
Rest. Let the zucchini rest for about 5 minutes before serving. This will give the filling a chance to set a bit so it doesn't run.
Storage. Store leftover zucchini boats in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Let them thaw in the fridge (if applicable) before reheating in a 350°F (175°C) oven for 10 or so minutes.

Nutrition

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