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: 1 cup lentils, rinsed and drained; 2 medium zucchinis, halved lengthwise; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil; ¼ cup fresh parsley, chopped; ¼ cup feta cheese, crumbled (optional)

Highlighted under: Global Flavors

I absolutely love creating dishes that are both healthy and satisfying, and this Mediterranean Lentil Stuffed Zucchini fits the bill perfectly. The moment I discovered how well lentils and zucchini complement each other, I knew I had to share this recipe. The flavors of fresh herbs, spices, and the slight nuttiness of lentils come together beautifully. Whether for a weeknight dinner or a gathering with friends, this dish never fails to impress and nourish.

Created by

Marley Quinn

Last updated on 2026-01-15T14:37:23.874Z

When I first experimented with stuffed zucchini, I was amazed by how versatile this vegetable is. Using lentils not only adds protein but also a wonderful earthiness that elevates the dish. I personally enjoy caramelizing the onions before adding them to the mix; it really enhances the overall flavor profile.

This recipe has become a staple in my kitchen, especially during the summer months when zucchinis are at their peak. I love serving these stuffed beauties with a side of yogurt for an added creaminess that balances the spices perfectly.

        Why You'll Love This Recipe
        Nutritious and satisfying meal packed with protein
Vibrant flavors from herbs and spices that brighten the dish
Vegetarian-friendly and perfect for meal prep

      

The Importance of Properly Cooking Lentils

Cooking lentils may seem straightforward, but achieving the perfect texture is crucial for this dish. They should be tender but not mushy, as they will cook further when stuffed in the zucchini. To prevent overcooking, keep an eye on them after the 15-minute mark, testing for doneness. If you want a quicker option, consider using canned lentils; just be sure to drain and rinse them well to remove excess salt.

Lentils also absorb flavors beautifully, so seasoning them during cooking enhances the overall taste of the stuffed zucchini. Using just enough water is key; if you add too much, they can turn out watery and dilute the flavors of your stuffing mix. I recommend sticking to the suggested 3 cups for a good balance.

Perfecting the Zucchini Shells

When preparing the zucchini, the way you scoop out the flesh can make a significant difference. Use a melon baller or a teaspoon to carefully remove the insides, ensuring you leave about a 1/4-inch shell for structural integrity. The rest of the zucchini flesh can be set aside for other recipes or even added to the lentil mixture for extra moisture and nutrition.

Another tip is to lightly salt the hollowed-out zucchini before stuffing to draw out moisture and enhance flavor. This will help improve the overall dish texture, as salty zucchini will not only be tastier but also prevent the filling from becoming waterlogged during baking.

Baking Techniques for Maximum Flavor

Baking the stuffed zucchini at 375°F (190°C) is ideal for achieving a tender yet slightly caramelized exterior. Bake until the zucchini is fork-tender, which usually takes about 25 minutes. If you prefer a golden top, consider broiling the stuffed zucchini for an additional 2–3 minutes at the end of baking. Just keep a close watch to avoid burning.

For an even better flavor, you can drizzle the stuffed zucchini with a little extra olive oil before baking. This not only helps with browning but also enhances the richness of the lentil filling. If you’re feeling adventurous, experimenting with different herbs like thyme or oregano can also elevate the dish!

Ingredients

For the Stuffing

1 cup lentils, rinsed and drained
2 medium zucchinis, halved lengthwise
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
¼ cup fresh parsley, chopped
¼ cup feta cheese, crumbled (optional)

Instructions

Prepare the Lentils

In a saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in garlic, bell pepper, cumin, paprika, salt, and pepper.

Cook for another 5 minutes.

Combine Ingredients

In a bowl, mix the cooked lentils with the sautéed vegetables and parsley. Adjust seasoning if necessary.

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Scoop out the flesh of the zucchini halves, leaving about 1/4 inch of the shell. Reserve the flesh for another use.

Stuff and Bake

Fill the zucchini halves with the lentil mixture, topping with feta cheese if using. Place on a baking sheet and bake for about 25 minutes until zucchini is tender.

Enjoy!

Pro Tips

For additional flavor, try adding diced tomatoes or a splash of lemon juice to the lentil mixture before stuffing the zucchinis.

Storage and Make-Ahead Tips

These Mediterranean Lentil Stuffed Zucchini can be made ahead of time, which is great for busy weeknights. You can prepare the filling a day in advance and store it in an airtight container in the fridge. Just be sure to stuff the zucchini shells and bake on the same day for the best texture and flavor.

If you have leftovers, store them in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) to maintain the zucchini's texture, rather than microwaving, which can result in soggy zucchini. Alternatively, they can also be frozen for up to a month. Just ensure they are completely cooled, then wrap each stuffed zucchini tightly before placing them in a freezer-safe bag.

Variations and Serving Suggestions

Feel free to customize the filling based on your taste preferences or what you have on hand. For example, you could add cooked quinoa or brown rice for an added layer of texture. You might also include spinach or kale for extra nutrients, folding them into the sautéed vegetables until just wilted before mixing with the lentils.

These stuffed zucchinis make for a delightful main dish or a hearty side. Pair them with a simple salad or a side of roasted vegetables for a complete meal. If you're serving them for guests, drizzle a lemon-tahini dressing over the top for a refreshing finish.

Questions About Recipes

→ Can I use other grains instead of lentils?

Yes, feel free to use quinoa or brown rice as a substitute for lentils.

→ How long can I store leftovers?

The stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these stuffed zucchinis?

Yes, you can freeze the stuffed zucchinis before baking. Just thaw and bake when ready to eat.

→ What can I serve with this dish?

This dish pairs well with a side salad or yogurt for added creaminess.