Zucchini boats with lentil, spinach and mozzarella cheese
Enjoy a delicious and healthy meal with these Lentil-Stuffed Zucchini Boats topped with spinach and gooey mozzarella cheese. Perfectly seasoned with garlic, red pepper, and olive oil, this nutritious dish combines hearty lentils, fresh zucchini, and a flavorful pasta sauce for a satisfying dinner option. Easy to prepare, it's a great way to incorporate more vegetables and plant-based protein into your diet.
- 09 Apr 2025
- Cook time 55 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Lentil-stuffed zucchini boats with spinach and mozzarella cheese are a delicious and nutritious dish that combines the rich flavors of lentils, fresh zucchini, and creamy mozzarella cheese. This recipe is a fantastic way to elevate your vegetable game and make a hearty, satisfying meal that's perfect for any occasion.
Ingredients:
Instructions:
- Rinse the lentils under cold water.
- Place the lentils in a pot and add enough water to cover them by about an inch.
- Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until lentils are tender. Drain any excess water and set aside.
- Preheat your oven to 375°F (190°C).
- Wash the zucchini and slice them in half lengthwise. Use a spoon to scoop out the centers, creating "boats." Leave about 1/4 inch of the flesh intact, creating a sturdy shell.
- Arrange the zucchini boats on a baking sheet or in a baking dish. Lightly brush the insides with 1 teaspoon of olive oil and sprinkle with a dash of salt and black pepper. Roast in the preheated oven for about 10-12 minutes, or until slightly tender.
- While the zucchini is roasting, heat the remaining 1 teaspoon of olive oil in a large skillet over medium heat.
- Add the chopped red onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
- Stir in the cooked lentils, chopped spinach, and pasta sauce. Cook for another 3-5 minutes until the spinach is wilted, and everything is well combined.
- Season with red pepper flakes, a dash of salt, and black pepper. Mix thoroughly.
- Remove the zucchini boats from the oven and evenly divide the lentil mixture among them, filling each boat generously.
- Sprinkle the shredded mozzarella cheese evenly over the stuffed zucchini boats.
- Return the stuffed zucchini to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
- Enjoy your delicious Lentil-Stuffed Zucchini Boats with Spinach and Mozzarella Cheese!
Tips:
- For extra flavor, use vegetable or chicken broth instead of water when cooking the lentils.
- Be sure not to overcook the zucchini; it should be tender but not mushy.
- If mozzarella isn’t your favorite, try substituting it with feta or cheddar cheese for a different twist.
- Prepare the lentil mixture in advance and store it in the refrigerator for a quick assembly during busy weeknights.
- Feel free to add other vegetables like bell peppers or mushrooms to the filling to customize the recipe to your taste.
With these lentil-stuffed zucchini boats, you’ll bring to the table a dish that's as visually appealing as it is tasty. The combination of lentils, spinach, and melted mozzarella in tender zucchini boats is sure to become a family favorite. Serve it as a main course or a delightful side dish, and enjoy the wholesome goodness with every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 540 grams |
| Energy | |
| Calories 290kcal | 15% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 9g | 23% |
| Sugar 15g | 15% |
| Fat | |
| Fat 10g | 11% |
| Saturated 3.86g | 13% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 150ug | 16% |
| Choline 80mg | 15% |
| Vitamin B1 0.47mg | 39% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 5mg | 32% |
| Vitamin B6 0.99mg | 58% |
| Vitamin B9 260ug | 66% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 80mg | 87% |
| Vitamin E 2.53mg | 17% |
| Vitamin K 100ug | 84% |
| Minerals | |
| Calcium, Ca 310mg | 24% |
| Copper, Cu 0.51mg | 56% |
| Iron, Fe 4.12mg | 37% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 1550mg | 45% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 3.30mg | 30% |
| Water | |
| Water 470g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Nuoc cham
Ready in minutes, it's a must-have for enhancing your favorite Vietnamese cuisine.
10 May 2025Blt chicken with rosemary-lemon mayonnaise
Enjoy this delicious, easy-to-make dish perfect for any occasion.
10 Jul 2025Korean-style baked sweet potatoes with sesame seeds
Perfect for a healthy snack or side dish! Ready in just a few easy steps.
25 Apr 2025Moroccan pan-fried fish
Perfect for a quick weeknight dinner or a special meal with loved ones.
14 Jun 2025Ginger-lime seared ahi tuna with soy sauce and sesame oil
Ready in just minutes, it's a healthy and delicious option for any meal.
05 May 2025Keto cauliflower parmesan soup with butter, leek and thyme
Perfect for those on a ketogenic diet.
13 May 2025Eggplant and mozzarella melts
Get ready to elevate your taste buds with this simple yet flavorful recipe.
10 Nov 2025Sweet potato and chicken pies
Ready to bake in a golden crust, these pies are a delicious family favorite everyone will enjoy.
27 Apr 2025