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.

  • 10 Mar 2025
  • Cook time 55 min
  • Prep time 15 min
  • 4 Servings
  • 11 Ingredients

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.

Ingredients:

1.50 cups lentils
120g
8 zucchini
1570g
2 tsp olive oil
9g
1/4 cup red onion
40g
2 tsp garlic
6g
2 cups spinach
60g
1 cup pasta sauce
260g
1 tsp red pepper (spice)
0.32g
1 dash salt
0.40g
1 dash black pepper
1/10g
1 cup mozzarella cheese
110g

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!

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 Size540 grams
Energy
Calories 290kcal15%
Protein
Protein 22g14%
Carbohydrates
Carbohydrates 40g11%
Fiber 9g23%
Sugar 15g15%
Fat
Fat 10g11%
Saturated 3.86g13%
Cholesterol 16mg-
Vitamins
Vitamin A 150ug16%
Choline 80mg15%
Vitamin B1 0.47mg39%
Vitamin B2 0.60mg46%
Vitamin B3 5mg32%
Vitamin B6 0.99mg58%
Vitamin B9 260ug66%
Vitamin B12 0.26ug11%
Vitamin C 80mg87%
Vitamin E 2.53mg17%
Vitamin K 100ug84%
Minerals
Calcium, Ca 310mg24%
Copper, Cu 0.51mg56%
Iron, Fe 4.12mg37%
Magnesium, Mg 120mg28%
Phosphorus, P 410mg33%
Potassium, K 1550mg45%
Selenium, Se 6ug11%
Sodium, Na 360mg24%
Zinc, Zn 3.30mg30%
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.

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