Mediterranean Lentil Stuffed Zucchini

Name: Mediterranean Lentil Stuffed Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 cup cooked green or brown lentils; 1 small onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 tablespoons olive oil; 1/4 cup fresh parsley, chopped; 1/4 cup feta cheese, crumbled (optional); Juice of 1 lemon

Highlighted under: Global Flavors

I absolutely adore crafting dishes that are not only delicious but also packed with nutrition. This Mediterranean Lentil Stuffed Zucchini has quickly become one of my favorites. The combination of tender zucchini and flavorful lentil filling creates a wholesome meal that is both satisfying and vibrant. I love how simple ingredients come together to make a dish that's perfect for any occasion—whether it's a family dinner or a gathering with friends. Plus, it's a great way to incorporate more vegetables into my diet!

Created by

Keira Dalton

Last updated on 2026-01-15T15:10:24.535Z

When I first made this dish, I was surprised at how quickly it came together. Stuffing the zucchini with lentils not only maximizes its flavor but also provides a hearty meal. I experimented with spices and fresh herbs, and they truly elevate the dish, bringing an authentic Mediterranean touch to my kitchen. It’s a balance of textures and taste that leaves me craving more every time!

One specific tip I discovered while preparing this recipe is to sauté the onions and garlic before adding them to the lentils. This little step adds depth to the filling and ensures that every bite is packed with flavor. It’s these small details that make a significant difference. I think you will really enjoy it!

        Why You Will Love This Recipe
        Hearty and nutritious filling that satisfies without weighing you down
Vibrant Mediterranean flavors brighten up your meal
Great way to incorporate vegetables into your diet

      

The Benefits of Lentils

Lentils are a powerhouse of nutrition, high in protein and fiber, making them an ideal filling for this dish. They're not only hearty but also low in calories, providing a filling component without excess weight. This makes them perfect for those looking to enjoy a satisfying meal that won’t leave you feeling overly full or sluggish. The cooked lentils used in this recipe also provide a great texture that complements the tender zucchini wonderfully.

Different varieties of lentils bring unique flavors and textures to the dish. For instance, using green lentils results in a firmer bite, while brown lentils tend to be softer. If you have leftovers or prefer a slight twist, feel free to use red lentils as well; they break down more and create a creamier filling. Just keep in mind to adjust your cooking time accordingly, as red lentils cook faster.

Perfecting Your Zucchini Boats

When preparing the zucchinis, make sure to scoop out just enough flesh to create a sturdy boat without compromising their structure. Leaving about a quarter of an inch of flesh helps retain moisture and allows the zucchini to hold its shape while baking. You can save the scooped-out flesh to throw into the filling for added flavor and nutrition, ensuring nothing goes to waste.

Depending on your preference, you can also experiment with the baking time to achieve your desired zucchini texture. For a firmer bite, check for doneness around the 25-minute mark; for a softer, melt-in-your-mouth experience, let them bake for up to 30 minutes. Keep an eye on them towards the end to avoid overcooking, as overly soft zucchini can become soggy and lose its appealing texture.

Ingredients

Stuffed Zucchini Ingredients

4 medium zucchinis
1 cup cooked green or brown lentils
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
Juice of 1 lemon

These simple ingredients combine to create a nutritious and delicious meal.

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the seeds to create boats. Place them on a baking sheet.

Cook the Filling

In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft. Stir in the diced bell pepper and cook for another 3-4 minutes.

Combine Ingredients

In a bowl, combine the cooked lentils, sautéed vegetables, cumin, smoked paprika, lemon juice, parsley, salt, and pepper. Mix well to ensure all ingredients are evenly seasoned.

Stuff the Zucchini

Spoon the lentil mixture into the hollowed zucchini halves. Top with crumbled feta cheese if desired.

Bake

Bake the stuffed zucchini in the preheated oven for 25-30 minutes, or until the zucchini is tender.

Let cool for a few minutes before serving. Enjoy your meal!

Pro Tips

For an added crunch, consider topping the zucchini with pine nuts or walnuts before baking. Fresh herbs like basil or mint can also enhance the flavors beautifully.

Storage and Reheating Tips

If you have leftovers or want to prepare this dish ahead of time, simply store the cooked stuffed zucchini in an airtight container in the refrigerator for up to three days. To preserve freshness, try to keep the filling separate from the zucchini if possible. When you're ready to enjoy your leftovers, reheat them in the oven at 350°F (175°C) for about 10-15 minutes, until heated through. This will help retain the zucchini's texture rather than using the microwave, which can make them mushy.

Freezing is also an option if you want to make a batch ahead of time. Allow the stuffed zucchini to cool completely, then wrap each individually in plastic wrap followed by foil, or place them in a freezer-safe container. They can be stored in the freezer for up to three months. To reheat, simply bake from frozen at 375°F (190°C) for 35-40 minutes or until warmed through.

Serving Suggestions

This Mediterranean Lentil Stuffed Zucchini can be served warm, straight out of the oven, or at room temperature as part of a picnic spread or potluck. Pair it with a simple side salad, like a cucumber and tomato salad, dressed with olive oil and lemon juice, to balance the hearty flavors of the stuffed zucchini. For a complete meal, serve alongside whole grains like quinoa or brown rice, which complements the dish's Mediterranean flair beautifully.

For an enhanced flavor profile, consider topping your stuffed zucchini with a drizzle of tahini sauce or a spoonful of yogurt mixed with herbs just before serving. This adds creaminess and complexity to each bite. You can also introduce variations by adding nuts or seeds into the filling for an extra crunch, or incorporating olives for a salty bite.

Questions About Recipes

→ Can I use canned lentils for this recipe?

Yes, canned lentils can be used for convenience. Just rinse them well before adding to the filling.

→ Are there any alternatives to zucchini?

Yes, you can use bell peppers or eggplants as alternatives for stuffing.

→ Can this dish be made ahead of time?

Absolutely! You can prepare the stuffed zucchinis a day in advance and store them in the fridge before baking.

→ Is this recipe vegan?

Yes, this recipe is vegan by simply omitting the feta cheese.