Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 24 bites


  • 3 medium sized Zucchini cut in half lengthwise
  • Salt and Pepper to taste


  • 1 tbsp Olive Oil
  • 1 1/4 cups Brown, Black or Red Lentils
  • 1 1/4 cups Quinoa
  • 1 tbsp Chili Powder
  • 1/2 each Red and Yellow Pepper diced
  • 1 medium sized Plum Tomato deseeded and diced
  • 1/2 small Yellow Onion diced
  • 1 clove Garlic minced
  • 3/4 cup Salsa
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 3/4 cup Cheddar Cheese shredded, 2 tbsp reserved for garnish
  • 1/3 cup Cilantro or Parsley fresh, minced


  • Preheat oven to 400 F.
  • Cook lentils and quinoa each according to package directions.
  • Slice zucchini in half lengthwise, then scoop out flesh. Place on a parchment-lined baking sheet, then season with salt and pepper. Bake for 8 min until zucchini is just tender.
  • Meanwhile, heat olive oil in a large frying pan on med-high heat. Add all filling ingredients except for cheese and cilantro. Saute for 5-6 min, then remove from heat, stirring in cheese and cilantro.
  • Remove zucchini from oven and stuff with filling, then sprinkle with remaining 2 tbsp cheese. Bake for another 2 min until cheese is melted.
  • Remove from oven, then cut each zucchini boat into four different pieces.
  • Serve immediately and enjoy!

Tips & Notes

Recipe by Half Your Plate friend Taylor Stinson of The Girl on Bloor

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