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These Vegetarian Greek Lentil Stuffed Zucchini Boats are the ultimate meatless dinner idea to use up that end of summer produce! Get the recipe at JessicaLevinson.com | #Recipe #Vegetarian #Glutenfree #Zucchini #Summer #Meatless #Lentils #Legumes

Vegetarian Greek Lentil Stuffed Zucchini Boats

These Vegetarian Greek Lentil Stuffed Zucchini Boats are the ultimate meatless dinner idea to use up that end of summer produce.

Course Main Dish
Cuisine Gluten-Free, Greek, Vegetarian
Keyword dinner, gluten-free, Greek, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Jessica Levinson

Ingredients

  • 3 large zucchini, halved lengthwise
  • 1 cup cooked quinoa
  • 1 cup cooked brown lentils
  • 1/2 cup cherry tomatoes, halved
  • 1/2 small red onion, chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Kosher salt
  • 1/2 cup crumbled feta cheese, divided
  • 2 tablespoons chopped parsley

Instructions

  1. Preheat oven to 400 degrees.

  2. 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)

  3. 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.

  4. Evenly scoop lentil mixture into zucchini halves and top with remaining cheese.

  5. 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.