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

Ingredients

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

Filling

  • 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
  • Pinch 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

Instructions

  • 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!
Nutrition Facts
Mexican-inspired Stuffed Zucchini Boat Bites
Per
 
251 g
Calories
390
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3.5
g
22
%
Carbohydrates
 
56
g
19
%
Fibre
 
9
g
38
%
Sugars
 
6
g
7
%
Protein
 
20
g
40
%
Cholesterol
 
15
mg
5
%
Sodium
 
420
mg
18
%
Potassium
 
913
mg
26
%
Calcium
 
165
mg
17
%
Iron
 
5
mg
28
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

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

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