Mediterranean Lentil Stuffed Zucchini

Name: Mediterranean Lentil Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked lentils; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 bell pepper, diced; 1 cup diced tomatoes (canned or fresh); 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 4 medium zucchini, halved lengthwise; 1 cup shredded mozzarella cheese; 1/4 cup fresh parsley, chopped

Highlighted under: Global Flavors

When I first tried Mediterranean Lentil Stuffed Zucchini, I was blown away by the burst of flavors in every bite. The combination of wholesome lentils with the fresh taste of zucchini creates a dish that feels both light and satisfying. I love how easy it is to make, and the vibrant colors make it a feast for the eyes too! This recipe has become a staple in my kitchen, perfect for both weeknight dinners and gatherings with friends.

Created by

Lila Morgan

Last updated on 2026-01-15T13:28:13.927Z

My journey with Mediterranean Lentil Stuffed Zucchini began on a sunny afternoon when I wanted to create a healthy yet fulfilling dish. I decided to use spice blends typical of Mediterranean cuisine and was delighted by how they complemented the natural sweetness of the zucchini. Each bite is an explosion of flavor, with the lentils adding depth and heartiness that makes this recipe truly satisfying.

While testing different fillings, I found that using a blend of herbs like oregano and basil made the dish sing with freshness. To get that perfect texture, I also learned to sauté the vegetables lightly before stuffing them, ensuring they were tender yet still retained their crunch.It's these small details that can make a huge difference in the overall experience!

        Why You Will Love This Recipe
        A perfect blend of earthy lentils and fresh vegetables
Vibrantly colorful and nutritious meal
Simple to make, yet impressive for guests

      

The Versatility of Lentils

Lentils are not only nutritious but also incredibly versatile. In this Mediterranean Lentil Stuffed Zucchini recipe, they serve as a hearty base that complements the delicate flavor of zucchini. Rich in protein and fiber, lentils can help you feel full longer, making this dish satisfying yet light. Additionally, they absorb flavors beautifully, so using fresh herbs like oregano and basil really enhances their taste.

You can easily swap out the lentils for another pulse if you’re looking for a variation. Chickpeas or black beans can provide a different texture and flavor. If you opt for canned beans, remember to drain and rinse them well to avoid excess salt. Just keep in mind that cooking times may vary slightly, so adjust as needed.

Perfectly Cooking the Zucchini

Getting the zucchini just right is key to achieving a perfect dish. When scooping out the zucchini, be cautious not to pierce through the bottom, as you want it to hold the filling properly. The goal is to create a cavity deep enough to hold a generous portion of the filling. Make sure you leave some flesh around the edges to ensure it doesn’t collapse during baking.

After scooping, you’ll want to drizzle the zucchini halves with olive oil before baking. This not only helps prevent sticking but also enhances flavor. Bake until the zucchinis are tender; they should be fork-tender but still hold their shape. If you find that the tops are browning too quickly, you can cover them loosely with foil partway through baking.

Make-Ahead and Storage Tips

This lentil stuffed zucchini dish is perfect for meal prep and can be made ahead of time. You can prepare the filling a day in advance and store it in an airtight container in the fridge. When you’re ready to eat, simply stuff the zucchini and bake. Leftovers can last up to three days in the fridge, making it easy to enjoy this meal multiple times.

If you're looking to freeze the dish, I recommend assembling the stuffed zucchinis without baking first. Place them in a freezer-safe container, and they will keep for up to three months. When you're ready to enjoy them, thaw them overnight in the refrigerator and then bake as directed, adjusting the baking time if they are still cold from the fridge.

Ingredients

Gather these ingredients to make your stuffed zucchini a flavorful delight.

For the Stuffing

1 cup cooked lentils
1 medium onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup diced tomatoes (canned or fresh)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

For the Zucchini

4 medium zucchini, halved lengthwise
1 cup shredded mozzarella cheese
1/4 cup fresh parsley, chopped

With these ingredients ready, let’s assemble the delicious stuffing!

Instructions

Follow these steps to create your Mediterranean Lentil Stuffed Zucchini.

Prepare the Zucchini

Preheat the oven to 375°F (190°C). Scoop out the center of each zucchini half with a spoon, creating space for the filling. Lightly drizzle with olive oil, and place them cut side up on a baking sheet.

Make the Filling

In a skillet over medium heat, sauté the onion and garlic until translucent, about 5 minutes. Add the bell pepper and cook for an additional 2 minutes. Stir in the cooked lentils, diced tomatoes, oregano, basil, salt, and pepper.

Cook for another 5 minutes, allowing the flavors to meld together.

Stuff the Zucchini

Remove the skillet from heat and mix in the parsley. Spoon the lentil mixture into each zucchini half and sprinkle with shredded mozzarella on top.

Bake

Bake in the preheated oven for 25–30 minutes until the zucchinis are tender and the cheese is golden and bubbly.

Once baked, let them cool slightly before serving. Enjoy your dish with a drizzle of olive oil or a sprinkle of fresh herbs!

Pro Tips

Feel free to customize the filling with other vegetables or spices based on your preference. Adding a squeeze of lemon juice before serving enhances the freshness of the dish!

Serving Suggestions

These Mediterranean Lentil Stuffed Zucchini are delicious on their own, but they pair wonderfully with a side salad or some crusty bread for a complete meal. A simple drizzle of balsamic glaze or a dollop of tzatziki can elevate the flavors and add an extra dimension to the dish. For a heartier option, serve with quinoa or couscous, which also complements the Mediterranean flavors beautifully.

If you’re hosting a gathering, you can serve the stuffed zucchini as part of a larger spread. Pair them with hummus, falafel, and pita bread to create a fully themed Mediterranean feast. These stuffed zucchinis not only add variety to your spread but also serve as a bright, colorful centerpiece.

Flavor Variations

Feel free to experiment with the spices and herbs you use in the filling. Adding a pinch of crushed red pepper flakes can introduce a delightful kick, while a sprinkle of lemon zest can brighten the overall flavor. You might also consider incorporating some diced olives or sun-dried tomatoes for an extra burst of Mediterranean flavor, which can take this dish to new heights.

For a different texture, try mixing in some cooked grains, like bulgur or farro, into the lentil filling. This not only adds chewiness but also makes the dish even more filling. Additionally, for a dairy-free option, you can replace the mozzarella with a plant-based cheese or simply omit the cheese altogether while still retaining a satisfying and flavorsome dish.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, you can prepare the filling and stuff the zucchinis, then cover and refrigerate for up to 24 hours before baking.

→ What can I substitute for lentils?

You could use quinoa, brown rice, or any other grain you prefer for a different texture.

→ Can I use other vegetables for stuffing?

Absolutely! Bell peppers, tomatoes, and eggplants are all delicious alternatives for stuffing.

→ Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure any additional ingredients you use are also gluten-free.