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Zucchini stuffed with Quinoa and Lentils

Zucchini stuffed with Quinoa and Lentils

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Prep Information

Prep Time

10 minutes

Cook Time

35 minutes


4 - 6 people


  • 1/4 cup brown lentils
  • 3 cups water
  • 1/2 cup quinoa
  • 6 zucchini medium-large, sliced in half lengthwise
  • 1/2 tbsp olive oil
  • 1 med. onion
  • 2 large garlic cloves
  • 1/2 tsp sea salt and for sprinkling
  • 1/2 tsp black pepper or to 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


  • Rinse and soak the lentils overnight.
  • Boil the lentils in 2 cups of water for 15-20 mins, or until al-dente.
  • Drain and 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 cover with 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 center 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.
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