Dinner / Mediterranean
Mediterranean Stuffed Zucchini Boats
Zucchini halves hold a lentil-tomato filling and a topping of vegetarian feta. Cover while baking so the shells turn tender.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 35 minutes
- Total
- 55 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 200°C (400°F). Scoop out zucchini centers, leaving a firm shell, and chop the removed flesh.
Cook onion and chopped zucchini flesh in oil for 7 minutes. Add garlic, oregano, tomatoes, lentils, salt and pepper and simmer for 5 minutes.
Place zucchini shells in a baking dish and divide filling between them. Add 100 ml water to the dish and cover.
Bake for 25 minutes, uncover and scatter with vegetarian feta. Bake for 5–10 minutes until zucchini is tender.
0 of 4 steps complete
A little kitchen know-how
- Leave a sturdy shell so the zucchini holds its filling after baking.
Make it yours & keep it well
Use vegan feta or 40 g toasted seeds instead of dairy feta.
Storage: Refrigerate for 3 days; reheat covered until hot.
Estimated nutrition per serving
370 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; reheat covered until hot.
How can I make this vegan?
Use vegan feta or 40 g toasted seeds instead of dairy feta.
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