Mediterranean Lentil & Feta Stuffed Zucchini Boats

Discover the viral plant-based power meal taking over Pinterest! These zucchini boats feature a savory filling of protein-rich lentils, riced cauliflower, and tangy feta cheese. With Mediterranean spices and crunchy toasted pine nuts, they deliver 25g of protein per serving while staying gluten-free and meal-prep friendly.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 medium zucchini (halved lengthwise)
• 1 cup cooked brown lentils
• 1.5 cups riced cauliflower
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped sun-dried tomatoes
• 2 tbsp toasted pine nuts
• 1 tbsp olive oil
• 2 garlic cloves (minced)
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley (chopped)
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Scoop out zucchini centers, leaving 1/4-inch thick shells. Chop scooped flesh.
3. Heat olive oil in skillet. Sauté garlic 1 minute until fragrant.
4. Add chopped zucchini flesh, riced cauliflower, oregano, and smoked paprika. Cook 5 minutes.
5. Stir in lentils, sun-dried tomatoes, 2 tbsp parsley, salt, and pepper. Remove from heat.
6. Fold in feta cheese and pine nuts gently.
7. Divide filling among zucchini boats, pressing down gently.
8. Bake 15-18 minutes until zucchini is tender and tops are golden.
9. Garnish with remaining parsley and extra pine nuts.
10. Serve with lemon wedges for bright acidity.

Chef's Note

For crispy edges, broil 2 minutes after baking. Swap cauliflower rice with quinoa for extra protein!

Make-Ahead Tips

Store unbaked stuffed boats in airtight container for 3 days. Freeze before baking for 2 months.

Substitutions

Walnuts for pine nuts, goat cheese for feta, chickpeas for lentils