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
- 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
- Preheat your oven to 400 degrees F. Line a baking sheet with aluminum foil.
- 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.
- Dice the zucchini flesh. You’ll use about half of it. Reserve the remaining zucchini for another recipe.
- 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.
- In a separate bowl combine the panko, Parmesan cheese, and the remaining salt and pepper and mix well.
- Add all but about 1/4 cup of the panko mixture to the zucchini mixture, and combine.
- Brush the olive oil over the flat edges of the zucchini.
- Use a spoon to fill the zucchini shells. Gently pack them, and fill them so they are mounded.
- 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.
- Serve warm.