Zucchini boats with lentil, spinach and mozzarella cheese

Zucchini boats are filled with a savory mixture of lentils, spinach, and topped with melted mozzarella cheese, creating a satisfying and nutritious dish. This recipe combines simple ingredients and a straightforward method for a wholesome meal.

07 Dec 2025
Cook time 55 min
Prep time 15 min

Ingredients:

1.50 cups lentils
8 zucchini
2 tsp olive oil
1/4 cup red onion
2 tsp garlic
2 cups spinach
1 cup pasta sauce
1 tsp red pepper (spice)
1 dash salt
1 dash black pepper
1 cup mozzarella cheese
Zucchini boats with lentil, spinach and mozzarella cheese

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.

Instructions:

1. Cook the Lentils:
- 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.
2. Prepare the Zucchini:
- 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.
3. Prepare the Filling:
- 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.
4. Stuff the Zucchini:
- Remove the zucchini boats from the oven and evenly divide the lentil mixture among them, filling each boat generously.
5. Top with Mozzarella:
- Sprinkle the shredded mozzarella cheese evenly over the stuffed zucchini boats.
6. Bake:
- Return the stuffed zucchini to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve:
- Remove from the oven and let cool slightly before serving.
- Enjoy your delicious Lentil-Stuffed Zucchini Boats with Spinach and Mozzarella Cheese!

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!

Zucchini boats with lentil, spinach and mozzarella cheese FAQ:

What is the baking time for the zucchini boats?

After stuffing the zucchini boats with the lentil mixture, bake them for an additional 10-15 minutes until the cheese is melted and bubbly.

How do I know when the lentils are done cooking?

Lentils are done when they are tender but not mushy. This typically takes about 20-25 minutes of simmering. Drain any excess water after cooking.

Can I substitute other types of cheese for mozzarella?

Yes, you can substitute other cheeses such as cheddar, gouda, or feta, though the flavor and texture of the final dish may vary.

How should I store leftover zucchini boats?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

What size baking dish should I use for the zucchini boats?

A standard baking dish that can hold all 8 zucchini halves comfortably should work well. A 9x13 inch dish is a common choice.

Cooking 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.

Nutrition Facts

4 Servings
Calories 290kcal
Protein 22g
Carbohydrates 40g
Fiber 9g
Sugar 15g
Fat 10g

More recipes

Salmon, herb and creme fraîche tarts

Elegant salmon and dill tarts in flaky pastry shells.

21 Nov 2025

Buttermilk tart with lemon and berries

A tangy buttermilk tart topped with fresh berries.

12 Nov 2025

Arugula salad with grapefruit-mustard dressing

A refreshing arugula salad with grapefruit and mustard dressing.

05 Jan 2026

Roasted cauliflower with red pepper hummus

Enjoy roasted cauliflower served with creamy red pepper hummus.

16 Feb 2026

Paprika chicken

Enjoy tender paprika chicken in a creamy, spiced sauce.

24 Jan 2026

Black bean lentil salad with lime dressing

A protein-packed black bean and lentil salad with zesty lime dressing.

29 Jan 2026

Fresh herbed avocado salad

A refreshing avocado salad with crunchy pumpkin seeds and zesty lime.

30 Jan 2026

Orange passionfruit custards

Enjoy creamy orange passionfruit custards with a tropical twist.

10 Jan 2026

Posts