Stuffed Zucchini

This stuffed zucchini is another great weeknight meal!

Vegan Stuffed Zucchini


-Zucchini squash, I used 6 of them

-Extra virgin olive oil

-1 onion, diced

-2 medium garlic cloves, minced

-1 red pepper, diced

-1 Cup mushrooms, diced

-1 Cup lentils, cooked

-2 Tablespoons parsley

-1 teaspoon oregano

-1 teaspoon basil

-Pink himalayan salt & black pepper

-Bread crumbs – gluten free!

-Vegan cheese – I love Miyoko’s Vegan Mozz the best!

-Red tomato sauce


-Preheat oven to 375°F

-Cut ends off zucchini, cut in half the long way, & scoop out the inside until squash resembles a canoe. Try not to cut through to the bottom

-Cook the lentils to package instructions

-In large skillet, heat oil over medium heat. Add onion & cook 2 minutes. Add garlic, pepper, mushrooms, & cooked lentils. Mix to combine & saute 1 minute

-Remove from heat & mix in spices

-Coat the zucchini with a layer of tomato sauce. Divide the vegetable filling between each zucchini boat & press into squash


-Sprinkle with desired amount of bread crumbs & vegan cheese

-Bake 35 – 40 minutes uncovered. Do not overcook, otherwise the zucchini will start to sag & filling will not stay in

-Serve warm!

Stuffed Zucchini Insta


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