Delicious and Nutritious: Vegan Stuffed Zucchini Boats with Lentils

As the days get warmer and gardens flourish with fresh produce, finding delicious and healthy recipes becomes a top priority. If you’re looking for a dish that’s not only nutritious but also bursting with flavor, this Vegan Stuffed Zucchini Boats with Lentils recipe is a must-try! This recipe combines the wholesome goodness of quinoa, lentils, and fresh vegetables to create a meal that’s as satisfying as it is healthy. Plus, it’s entirely vegan and perfect for those warm summer nights when you want something light yet filling.

Why You’ll Love This Recipe

Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice cooks and seasoned chefs. It’s a great way to use up summer zucchini and enjoy a homemade meal without spending hours in the kitchen.

Nutrient-Packed: This recipe is loaded with plant-based protein from quinoa and lentils, fiber from fresh veggies, and healthy fats from avocado. It’s a complete meal that leaves you feeling satisfied and nourished.

Flavorful and Versatile: The combination of cumin, paprika, and chili powder adds a delightful kick to the filling, while the fresh cilantro and lime juice bring a burst of freshness. Plus, you can customize the spices to suit your taste!

Tips:

• Make sure to cook your quinoa and lentils in advance, for quicker assembly.
• You can add a spicy kick by including some diced jalapeños or a pinch of cayenne pepper to the filling.
• Serve these zucchini boats with a side of salsa or guacamole for an extra burst of flavor.

Enjoy your delicious and healthy vegan zucchini boats with lentils!

Vegan Stuffed Zucchini Boats with Lentils

Author: Kristine Roberson Courses: Lunches, Mains, Side Dishes Recipe Keys: G Gluten Free Soy Free Vegan

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Prep Time 20 mins Cook Time 25 mins Total Time 45 mins Difficulty: Beginner Cooking Temp: 375  °F Servings: 4 Calories: 300

Ingredients

Servings

• 4 medium zucchinis

• 1 cup cooked quinoa

• 1 cup cooked lentils (brown or green)

• 1 cup corn kernels (fresh or frozen)

• 1 medium red bell pepper (diced)

• 1 small red onion (diced)

• 2 cloves garlic (minced)

• 1 tbsp olive oil

• 1 tsp cumin

• 1 tsp paprika

• ¹⁄₂ tsp chili powder

• Salt and pepper to taste

• ¹⁄₄ cup fresh cilantro (chopped)

• ¹⁄₄ cup nutritional yeast (optional, for a cheesy flavor)

• 1 medium avocado (diced)

• 1 whole lime (juiced)

To Make

1. Preheat Oven

   Preheat your oven to 375°F (190°C).

2. Prepare Zucchini:

   • Cut the zucchinis in half lengthwise and scoop out the center using a spoon, creating "boats."
   • Place the zucchini boats on a baking sheet lined with parchment paper.
   

3. Cook the Filling:

   • In a large skillet, heat the olive oil over medium heat.
   • Add the red onion and bell pepper, cooking until softened (about 5 minutes).
   • Add the garlic and cook for another minute until fragrant.
   • Stir in the cooked quinoa, lentils, corn, cumin, paprika, chili powder, salt, and pepper.
   • Cook for an additional 5-7 minutes, stirring occasionally, until everything is well combined and heated through.

4. Stuff the Zucchini Boats:

   • Evenly distribute the filling into the hollowed-out zucchini boats.
   • Sprinkle nutritional yeast over the top if using.

5. Bake:

   Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender.

6. Garnish & Serve:

   • Remove from the oven and let cool slightly.
   • Top with fresh cilantro, diced avocado, and a squeeze of lime juice before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 1g5%

Sodium 150mg7%

Total Carbohydrate 45g15%

Dietary Fiber 12g48%

Sugars 7g

Protein 12g24%

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Vitamin A 1200 IU

Vitamin C 51 mg

Calcium 30 mg

Iron 3 mg

Folate 120 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips:

• Make sure to cook your quinoa and lentils in advance, for quicker assembly.
• You can add a spicy kick by including some diced jalapeños or a pinch of cayenne pepper to the filling.
• Serve these zucchini boats with a side of salsa or guacamole for an extra burst of flavor.

Keywords: vegan, zucchini, lentils