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Stuffed zucchini boats
5 stars (1 review)

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Quinoa Lentil Stuffed Zucchini Boats

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 people
Enticing stuffed zucchini boats! Super-yummy and packed with nutrition, these adorable boats are the perfect way to have fun with kids in the kitchen! Discover how to turn a simple vegetable into a delicious, and satisfying dish with an easy filling of sautéed onion, garlic, tomatoes, quinoa, and brown lentils.

Ingredients
 

  • 1/4 cup brown lentils
  • 3 cups water
  • 1/2 cup quinoa
  • 6 zucchini, medium-large, sliced in half lengthwise
  • 2 1/2 tbsp olive oil
  • 1 onion, medium
  • 2 cloves garlic, large
  • 1/2 tsp sea salt, some for sprinkling
  • 1/2 tsp black pepper, or too taste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 cup cherry tomato, cut in quarters
  • 1/2 tsp red chili flakes
  • 1/2 lemon, fresh juice

Instructions
 

  • Rinse and soak the lentils overnight.
  • Boil the lentils in 2 cups of water for 15-20 mins, or until al-dente.
  • Drain the lentils, rinse with cold water to stop them from cooking further and set aside.
  • At the same time, in a separate pot, cook the quinoa in 1 cup of water. Once it boils, turn the heat to low and place the lid, until all the water has been absorbed. Set aside.
  • Position a rack in the top of the oven and preheat the oven to 400ºF. Line a baking tray with grease proof paper.
  • Using a 1 teaspoon measuring spoon, scoop out the centre of the zucchini leaving a 1/4 inch border on all sides. Rub 1/2 tbsp of olive oil over all the zucchini boats. Sprinkle with salt and pepper to taste. Place the zucchini boats on the grease proof paper tray, skin side down, and set aside.
  • Heat the 2 tbsp olive oil in a pan or skillet over medium high heat. Add the onions, garlic and sauté for 2-3 minutes.
  • Add 1/2 tsp salt (or to taste), cumin, and coriander and stir well for 1 minute. Stir in the tomatoes and cook for 1-2 minutes.
  • Add the quinoa and lentils along with the red pepper flakes and mix well.
  • Divide the mixture into the prepared zucchini boats.
  • Cover with foil and bake for 20 minutes, or until cooked through.
  • Squeeze fresh lemon juice over the cooked boats and serve whilst hot.

Nutrition Information:

Calories: 131kcal (7%)Carbohydrates: 14g (5%)Protein: 4g (8%)Fat: 8g (12%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 230mg (10%)Potassium: 656mg (19%)Fiber: 4g (16%)Sugar: 4g (4%)Vitamin A: 600IU (12%)Vitamin C: 55.3mg (67%)Calcium: 40mg (4%)Iron: 1.8mg (10%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Fusion, Western
Course: Main
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