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!
Don’t you have a recipe which will always remind you of your childhood? Well, in my case, stuffed veggies will always remind me of my grandma and mom’s cooking. I first learned how to make stuffed veggies from my mom, initially using meat and later on using vegan stuffings. Stuffed red bell peppers, stuffed zucchinis, stuffed eggplants, you name it! They’re all some of my all-time favorite meals :).
Today, I decided to make this stuffed zucchini with quinoa and lentils recipe. As usual, I wanted something delicious and very nutritious in the same time. You won’t miss meat stuffing with this one! Quinoa and lentils are not only very high in proteins, but they also have an ideal texture, similar to the texture of meat-based stuffings.
The cooking and prepping process is really simple. It takes a little while to scoop out the insides of the zucchinis, but other than that, your stove will pretty much do all the work for you. Nutritionally speaking, this recipe is low in calorie, is absolutely fat-free, vegan of course and it’s high in proteins. Plus, it’s budget-friendly and ideal for whole families!
Hurry up and make it yourself today! The actual time you’ll spend in the kitchen is 15 minutes, so it’s definitely worth it! 🙂
What recipe reminds you of your childhood? 🙂
- 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.)
- 1 cup tomato paste or canned tomatoes
- 2 garlic cloves, mashed
- ½ tsp ground pepper
- Rinse the zucchinis and cut them in half.
- Scoop out their insides using a teaspoon. (Don't throw them away! You can use them to make veggie patties!
- Boil quinoa and lentils for 10 minutes. They don't need to be fully boiled, that's why 10 minutes are enough.
- In a separate bowl, mix boiled quinoa, lentils, chopped onion, grated carrot, chopped fill, salt, pepper and other spices.
- Start stuffing the zucchinis, using a teaspoon.
- 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.
- Slice tomatoes. Place one thick tomato slice as a lid for each stuffed zucchini.
- Add water, just enough to cover ⅔ of the zucchinis. Add ½ Tbsps salt in the water.
- Place the pot on the stove and let it cook over medium heat for about 40 minutes. Cover with a lid.
- 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.