These Vegetarian Greek Lentil Stuffed Zucchini Boats are the ultimate meatless dinner idea to use up that end of summer produce.
Preheat oven to 400 degrees.
Scoop out center of zucchini halves to create a shell, and place in a 9x13 glass baking dish. (Discard zucchini flesh, which is mostly seeds)
In a large bowl, combine all ingredients except for feta cheese and parsley. Add half of the feta cheese to the quinoa lentil mixture and stir to combine.
Evenly scoop lentil mixture into zucchini halves and top with remaining cheese.
Bake uncovered in preheated oven for 20 to 25 minutes, or until zucchini is tender. Remove from oven, and top with chopped parsley before serving.