Zucchini Boats Stuffed with Black Lentils & Mushrooms

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

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 I cook, while there is so much of it available. I’m not sure why I haven’t tried this recipe earlier in the season, but better late than never! Zucchini Boats Stuffed with Black Lentils & Mushrooms is a new favorite that I’ll try to make again before the sun sets on summer.

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!

Recipe for Zucchini Boats Stuffed with Black Lentils & Mushrooms
Serves 4

INGREDIENTS

• 2 green zucchini, stem end cut, sliced in half vertically
• 1/2 cup cooked 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
• 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 over the top of the stuffed zucchini and bake for 15-20 minutes until the mixture begins to turn golden.
10. Serve warm.

Serves 4