Tomato-lentil stuffed zucchini
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Baked zucchini boats hold a thick lentil filling under melted mozzarella.
Italian-inspired · dinner · moderate
Servings: 2
Prep: 15 min
Cook: 30 min
Total: 45 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Milk. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 2 large zucchini
- 1 1/2 cups cooked lentils (Drained; use canned or refrigerated ready-cooked lentils. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup plain gluten-free vegan tomato sauce (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 cup microbial-rennet mozzarella cheese (Grated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 teaspoon olive oil
- 1/2 teaspoon dried oregano
Cooking instructions
- Heat the oven to 400°F/200°C. Halve the zucchini lengthwise and scoop out the soft centers with a spoon, leaving 1/4-inch walls. Chop the scooped flesh.
- Brush a baking dish with the olive oil. Mix the chopped flesh with the cooked lentils, plain gluten-free vegan tomato sauce and dried oregano, then spoon into the zucchini halves.
- Cover with foil and bake for 20 minutes. Uncover, scatter over the microbial-rennet mozzarella cheese and bake for 10 minutes more.
- Check the zucchini is fork-tender and the filling reaches 74°C/165°F. Serve two halves per person.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.