Stuffed Zucchini with Quinoa and Lentils
Prep time
Cook time
Total time
This stuffed zucchini with quinoa and lentils recipe is a low fat, low calorie, budget-friendly, vegan recipe with a high content of proteins and delicious taste and texture!
Serves: 4 servings
  • 4 large zucchinis, cut in half
  • ½ cup quinoa
  • ½ cup red lentils
  • 1 onion, chopped
  • 1 medium carrot, grated
  • 1-2 tomatoes, sliced
  • 1 Tbsps natural Vegeta (optional)
  • 2 Tbsps fresh dill, chopped
  • 1 tsp dry thyme
  • salt and pepper, to taste (note: Make the stuffing a little bit saltier.)
  • Sauce:
  • 1 cup tomato paste or canned tomatoes
  • 2 garlic cloves, mashed
  • ½ tsp ground pepper
  1. Rinse the zucchinis and cut them in half.
  2. Scoop out their insides using a teaspoon. (Don't throw them away! You can use them to make veggie patties!
  3. Boil quinoa and lentils for 10 minutes. They don't need to be fully boiled, that's why 10 minutes are enough.
  4. In a separate bowl, mix boiled quinoa, lentils, chopped onion, grated carrot, chopped fill, salt, pepper and other spices.
  5. Start stuffing the zucchinis, using a teaspoon.
  6. Place them in a medium pot. They should be placed in a standing position, so the upper stuffing part wouldn't reach the water. Also, choose the right size for the pot, as the stuffed zucchinis should rest against one another.
  7. Slice tomatoes. Place one thick tomato slice as a lid for each stuffed zucchini.
  8. Add water, just enough to cover ⅔ of the zucchinis. Add ½ Tbsps salt in the water.
  9. Place the pot on the stove and let it cook over medium heat for about 40 minutes. Cover with a lid.
  10. In a separate bowl, start mixing the tomato paste with mashed garlic and ground pepper. This will be the sauce for the stuffed zuchinnis. Pour it over them before serving.
Nutrition Information
Serving size: 2 stuffed zucchinis per person
Recipe by Gourmandelle | Vegetarian Blog at