Lentil-stuffed Zucchini

Lentil-stuffed Zucchini
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 2

    medium zucchini, unpeeled

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    medium onion, chopped

  • 1

    garlic clove, chopped

  • 1

    medium red pepper, diced

  • 1 Tbsp.
    (15 mL)

    minced, fresh basil

  • 1 Tbsp.
    (15 mL)

    Tamari sauce

  • 1 cup
    (250 mL)

    green lentils,drained

  • 1/2 cup
    (125 mL)

    shredded emmenthal cheese

  • 1/4 cup
    (60 mL)

    sesame seeds


Preheat oven to 350°F (180°C).

Cut zucchini in two lengthways. Scoop out flesh with a spoon; chop and set aside.

In a skillet, heat oil and cook onion and garlic.

Stir in reserved chopped zucchini, diced red pepper,basil and tamari sauce and continue cooking for 2 minutes

Mix lentils

Mix in half of the cheese.

Place zucchini boats in a shallow baking dish and stuff with the mixture.

garnish with sesame seeds and cheese.

Bake 20 minutes.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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