Greek Stuffed Zucchini Boats!

These Greek Stuffed Zucchini Boats are really, really good. They are cheesy, aromatic, hearty, bright, savory and fresh! It will smell like a Gyro place when you are cooking the filling, and the zucchini will get perfectly tender and flavorful in the oven!

I love stuffed vegetables because they are so beautiful and it is particularly easy to make zucchini boats! To make this recipe there are only five basic steps.

1. Roast the zucchinis

2. Prepare the filling

3. Whisk together the dressing

4. Chop any desired toppings

5. Combine and serve!

If you would like to print this recipe I will have the pdf linked below. And if you try this recipe please let me know!!

Greek Stuffed Zucchini Boats

Serves 6

Ingredients:

• 1 cup green lentils
• 1 cup white rice
• 1 tsp oregano
• 1 tsp onion powder
• 1 tsp minced garlic
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 2 tsp high heat cooking oil (such as canola, safflower or grapeseed)
• cracked black pepper
• 5 cups vegetable broth
• 1/4 cup nutritional yeast
• 6 zucchini squash
• 1/4 cup tahini
• 1/4 cup water
• Juice of one lemon (about 2 tbsp)
• Toppings: kalamata olives, cherry tomatoes, and parsley as desired

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Carefully halve the zucchini squashes lengthwise. Leave the top and the bottom on the zucchinis.
2. Using a spoon, scrape out the seeds of each zucchini half until you reach the thicker white flesh. Now you have your boats!
3. Rub the zucchini halves with 1 tsp of the oil and a pinch of salt. Place them cut side down on a rimmed baking sheet and bake in the oven for about 45 minutes, or until the white zucchini flesh is transluscent and you have some blackening on the edges.
4. Next add the lentils, rice, oregano, onion powder, garlic, salt, black pepper, and the other 1 tsp oil to a medium sized pot. Toast on low for about 3 minutes until the spices are fragrant.
5. Add the vegetable broth to the pan and bring to a boil. Once boiling reduce the heat to low and simmer until the rice and lentils are tender. This will take about 25 minutes.
6. While you are waiting for the squash and the filling to cook prepare your toppings. Slice the kalamata olices, halve the cherry tomatoes, and chop the parsley!
7. Then make the lemon tahini sauce. Using a wire whisk, combine 1/4 cup tahini with 1/4 cup water and the juice of one half of the lemon (about 1 tbsp). Add a pinch of salt. Whisk until the lumps are gone and the sauce is smooth and runny.
8. When the rice and lentil mixture is done, remove it from the heat and stir in 1/4 cup of nutritional yeast and the juice of the other half of the lemon.
9. Now you are ready to assemble the boats! Fill each squash with the lentil and rice mixture. If you have extra filling it is OK if it spills over the sides! Top with the olives, tomatoes and parsley. Spoon the lemon tahini sauce over the top.
10. Serve and Enjoy!!

Here is the link to the printable pdf.

xo