Mediterranean Lentil Stuffed Zucchini

Name: Mediterranean Lentil Stuffed Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium zucchinis; 1 cup cooked lentils (green or brown); 1 cup diced tomatoes (canned or fresh); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp cumin; Salt and pepper to taste; 2 tbsp olive oil; 1/4 cup chopped fresh parsley; 1/2 cup crumbled feta cheese (optional)

Highlighted under: Global Flavors

I love making Mediterranean lentil stuffed zucchini because it’s a delightful way to incorporate healthy vegetables into our meals. This dish features tender zucchini filled with a savory mix of lentils, tomatoes, and aromatic spices, making it a hearty and satisfying option. Whenever I serve it, everyone appreciates the vibrant flavors and the colorful presentation. Plus, it’s a fantastic way to use up any leftover lentils you might have. Join me in creating this wholesome dish that’s sure to impress family and friends alike!

Created by

Madison Cole

Last updated on 2026-01-15T14:10:20.121Z

When I first tried Mediterranean lentil stuffed zucchini, I was amazed by how simple yet delicious it was. The combination of spices and textures creates a dish that is both comforting and light. I often experiment with additional toppings like feta cheese or chopped herbs, which elevate the flavors even further. It’s also a great make-ahead meal; I enjoy prepping it in advance and baking it right before serving.

One tip I've discovered is to slightly undercook the zucchini before stuffing. This ensures that the zucchini retains its structure and doesn't become mushy during cooking. The balance of flavors and textures in this dish truly captivates the palate, making it an instant favorite in my home!

        Why You'll Love This Recipe
        Fresh and vibrant Mediterranean flavors that brighten your plate
Nutritious and filling thanks to lentils and vegetables
Easy to customize with your favorite herbs and spices

      

Choosing the Right Zucchini

When selecting zucchini for this recipe, look for medium-sized specimens with smooth, firm skin. Smaller zucchinis typically have a sweeter flavor and more tender flesh, making them ideal for stuffing. Aim for 6 to 8 inches in length, as these will provide ample room for filling without becoming too watery after baking. Avoid zucchinis that are overly large or soft, as they can result in a mushy texture and may not hold their shape well during cooking.

Wash the zucchinis thoroughly before cutting. It’s important to keep the skin, as it adds both nutrition and color to your dish. If you're worried about the firmness of your zucchinis after baking, consider briefly salting and draining them before stuffing to remove excess moisture. This step ensures the filling doesn't become watery as it cooks.

Flavor Enhancements and Variations

While the original recipe calls for oregano and cumin, feel free to experiment with different herbs for added depth. Thyme, basil, or even a pinch of smoked paprika can bring unique flavors to the stuffing. When choosing your spices, I often recommend starting with a half teaspoon, tasting as you go, and adjusting to your preference. This ensures that the spices enhance rather than overwhelm the dish.

If you're looking to make this recipe vegan, simply omit the feta cheese or substitute it with a vegan cheese alternative. Additionally, you can incorporate other vegetables into the filling, such as chopped bell peppers, spinach, or mushrooms. These add-ins not only increase nutrition but also create a more varied texture in each bite.

Storage and Reheating Tips

Mediterranean lentil stuffed zucchini can be made ahead of time, making it excellent for meal prep. Assemble the dish and store it uncooked in an airtight container in the fridge for up to 24 hours. When ready to eat, just pop it into a preheated oven as specified in the recipe. This not only saves time but also allows the flavors to mingle and deepen, creating an even more delicious outcome.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the stuffed zucchini in a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through. Alternatively, you can microwave them for quick reheating, but keep in mind that this may soften the zucchini more than baking.

Ingredients

For the Stuffed Zucchini

4 medium zucchinis
1 cup cooked lentils (green or brown)
1 cup diced tomatoes (canned or fresh)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp cumin
Salt and pepper to taste
2 tbsp olive oil
1/4 cup chopped fresh parsley
1/2 cup crumbled feta cheese (optional)

Instructions

Prepare the Zucchini

Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds using a spoon, creating cavities for stuffing. Lightly brush the zucchini halves with olive oil and season with salt and pepper.

Place them on a baking sheet and set aside.

Make the Filling

Cook for another 5 minutes until heated through. Remove from heat and mix in the chopped parsley.

Stuff the Zucchini

Spoon the lentil mixture into each zucchini half, pressing down slightly to pack the filling. If desired, sprinkle feta cheese on top for added flavor.

Bake

Bake the stuffed zucchinis in the preheated oven for about 25 minutes, or until the zucchini is tender and the tops are golden.

Pro Tips

For added flavor, try adding chopped olives or sun-dried tomatoes to the lentil filling. Adjust the seasoning according to your preference to enhance the taste.

Troubleshooting Common Issues

One common challenge when making stuffed zucchini is the risk of overcooking, resulting in mushy zucchini. To prevent this, ensure you check the zucchini for doneness around the 20-minute mark during baking. You want them to be tender but still holding their shape, with a slight bite left — think al dente pasta. If they start to look too soft before they’re golden on top, consider removing them early to maintain some structure.

If your filling tends to be too dry, try adding a splash of vegetable broth or a drizzle of olive oil while it cooks. This will enhance the moisture content and flavor. Conversely, if your filling is too wet, allow it to cook a bit longer in the skillet, stirring frequently, to let excess liquid evaporate before stuffing.

Scaling the Recipe

This recipe can be easily scaled for larger gatherings. If you want to double the recipe, consider that you might need a larger baking dish or multiple trays. Keep an eye on the baking time, as the increase in quantity may require a few extra minutes in the oven. Ensure to check for tenderness and golden tops, adjusting the time as needed.

To serve a smaller crowd, feel free to cut the zucchini in quarters instead of halves, creating bite-sized portions perfect for appetizers. The cooking time remains similar, but always check the pieces around the 20-minute mark to ensure they don’t overcook.

Questions About Recipes

→ Can I make this recipe vegan?

Yes! Simply skip the optional feta cheese, and you'll have a completely vegan dish.

→ What type of lentils do you recommend?

I recommend using green or brown lentils as they hold their shape better than red lentils.

→ Can I prepare the stuffed zucchinis ahead of time?

Absolutely! You can assemble the stuffed zucchinis a day in advance and store them in the refrigerator until you're ready to bake.

→ What can I serve with this dish?

This dish pairs well with a light salad or quinoa for a complete meal.