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Stuffed Zucchini Boats with Lentil and Mushroom Filling Recipe

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3.9 from 12 reviews

These Stuffed Zucchini Boats are a delicious and hearty vegan main dish featuring tender zucchini halves filled with a flavorful mixture of lentils, mushrooms, and Italian-seasoned marinara sauce, topped with melted vegan mozzarella. Perfect for a nutritious and comforting meal, they bake until tender and golden brown.

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)

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

Instructions

  1. 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 center of each half, leaving about a 1/4-inch (6mm) border around the edges without piercing the skin. Arrange the zucchini boats cut-side up in a lightly greased 9×13-inch (23×33cm) baking dish or on a parchment-lined baking sheet. Brush evenly with 2 tablespoons of olive oil and season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Set aside while you prepare the filling.
  2. Make the lentil filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds, stirring frequently, until fragrant. Stir in the finely chopped mushrooms and cook for 7–8 minutes, stirring occasionally, until they release their moisture and most of the liquid has evaporated. Add the Italian seasoning, smoked paprika, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 30 seconds while stirring to release the spices’ aromas. Add the cooked lentils, marinara sauce, and nutritional yeast. Stir to combine well and bring the mixture to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until the filling thickens slightly but remains moist. Taste and adjust seasoning as needed.
  3. Assemble and bake: Divide the lentil filling evenly among the prepared zucchini boats, pressing it gently into each cavity and mounding a small amount extra on top. Sprinkle the vegan grated mozzarella evenly over each stuffed zucchini boat. Bake in the preheated oven for 20–25 minutes, until the zucchini is tender when pierced with a fork but still holds its shape, and the vegan mozzarella is melted and lightly browned. Remove from the oven and let rest for 5 minutes.
  4. Serve: Garnish the zucchini boats with chopped fresh parsley before serving. Serve warm on their own or alongside crusty bread, garlic bread, or a simple green salad for a complete meal.

Notes

  • Be careful not to scoop too deeply into the zucchini to avoid piercing the skin, which helps them hold their shape during baking.
  • You can substitute green lentils with brown lentils based on preference or availability.
  • If vegan mozzarella is unavailable, you may use another vegan cheese alternative or omit it for a lighter dish.
  • For extra flavor, add a pinch of red pepper flakes to the filling while cooking if you like a spicy kick.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://bitezly.com/stuffed-zucchini-boats-with-lentil-and-mushroom-filling-recipe/