Zucchini Boats Stuffed with Black Lentils & Mushrooms

Before the summer ends, try this recipe for a great side dish or lighter main dish. Zucchini Boats Stuffed with Black Lentils & Mushrooms is healthy, flavorful, and fun!

I almost missed the boat on these (bah-dum-tss!) but it’s still officially summer and there is still a whole bunch of zucchini out there waiting to be used. This recipe for Zucchini Boats Stuffed with Black Lentils and Mushrooms is perfect to put together a flavorful side dish or light meal.

I’ve eaten a lot of zucchini this summer. Mostly grilled, but not always. I love it and add it to pretty much anything and everything while there is so much of it available.

Zucchini Boats Stuffed with Black Lentils & Mushrooms is a versatile recipe, and you could add so many different things to the mix. I used black lentils because I like how sturdy they are, and I meant to include toasted pine nuts, but forgot them. Glad summer is around for a little while longer so I can make these again…and again!

Zucchini Boats Stuffed with Black Lentils & Mushrooms

How cute are these zucchini boats? They’re filled to the rim with lentils and mushrooms, and some other goodies as seasoning. They’re so tasty, too, and when you have zucchini to be eaten, this recipe offers a nice option to your usual rotation.

Lentils are tiny little things that pack a nutritional punch (and they’re tasty and versatile, too)! They’re rich in vitamins, minerals, and fiber. They’re high in protein and low in fat. Check out what the Cleveland Clinic says about the benefits of lentils (and the different kind of lentils). 

If you like lentils and you’re into meatless meals, try my recipe for Hearty Mushroom-Lentil Burgers and my Rice and Lentil Loaf  that gives classic meatloaf a run for its money!

Zucchini Boats Stuffed with Black Lentils and Mushrooms is a versatile recipe, and you could add so many different things to the mix. I used black lentils because I like how sturdy they are, and I added toasted pine nuts over the top for some texture, too. 

More Zucchini Recipes to Try:

Zucchini and Corn Fritters with Hatch Chiles
White Bean and Zucchini Soup
Summer Zucchini Risotto 

Glad summer is around for a little while longer so I can make these Zucchini Boats Stuffed with Black Lentils and Mushrooms again and again!

Patricia - Grab a Plate

Serves Serves 4

Zucchini Boats Stuffed with Black Lentils & Mushrooms

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Ingredients

• 2 green zucchini, stem end cut, sliced in half vertically
• 1/2 cup black lentils (reserve 1/4 cup of the liquid)
• 1/2 cup diced cremini mushrooms
• 2 green onions, diced (both the white and green parts)
• 2 garlic cloves, minced
• 2/3 cup panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 2 tablespoons toasted pine nuts
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon olive oil

Instructions

1. Preheat your oven to 400 degrees F. Line a baking sheet with aluminum foil.
2. Use a small spoon to scoop the flesh from each of the zucchini halves. Hollow out the zucchini so there is about 1/4-inch of the shell that remains.
3. Dice the zucchini flesh. You’ll use about half of it. Reserve the remaining zucchini for another recipe.
4. In a small bowl, combine the diced zucchini, the lentils and 1/4 cup of their juices, the mushroom, green onion, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the red pepper flakes.
5. In a separate bowl combine the panko, Parmesan cheese, and the remaining salt and pepper and mix well.
6. Add all but about 1/4 cup of the panko mixture to the zucchini mixture, and combine.
7. Brush the olive oil over the flat edges of the zucchini.
8. Use a spoon to fill the zucchini shells. Gently pack them, and fill them so they are mounded.
9. Sprinkle the remaining panko mixture and pine nuts over the top of the stuffed zucchini and bake for 15-20 minutes until the mixture begins to turn golden.
10. Serve warm.

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