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Grilled Stuffed Zucchini Boats With Roasted Cherry Tomatoes is the Vegan Summer Recipe You Need

zucchini boats on a sheet of parchment paper
Prep Time
15 min
Cook Time
1h
Yields
4 servings

Grilling isn’t just for carnivores. And this grilled stuffed zucchini boats with roasted cherry tomatoes recipe proves it. It’s not only healthy, it’s a visually gorgeous dish that has a hearty, yet summery vibe. The recipe incorporates vibrant red cherry tomatoes, dark green zucchini and mineral-packed lentils and rice. We promise — this is certainly the summertime vegan recipe you need right now.

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ingredients

Shallots

2
tsp extra-virgin olive oil
2
shallots, thinly sliced
1
pinch of sea salt and pepper

Tomatoes

1
pint cherry tomatoes
2
tsp extra-virgin olive oil
¼
tsp sea salt
1
pinch of pepper

Mixture

¼
cup green lentils
½
cup brown rice
1 ½
cups water
4
Tbsp parsley, divided and roughly chopped
2
tsp lemon juice
1
pinch of sea salt and pepper

Zucchini

4
zucchinis
3
tsp extra-virgin olive oil
½
tsp sea salt
1
pinch of pepper
¼
cup walnuts, chopped and toasted
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directions

mise en place for stuffed zucchini boats
Step 1

Preheat the oven to 375°F.

Step 2

Thinly slice the shallots. Place a pan on the stove over medium-high heat. Add oil and once it’s hot, toss in the shallots, salt and pepper. Let them cook for 7-8 minutes until they get browned and crispy, then transfer them to a towel or paper towel.

Step 3

Place the cherry tomatoes on a baking sheet lined with parchment paper, toss with oil, salt and pepper. Roast for 20 minutes until blistered and bubbling.

roasted tomatoes on a sheet pan
Step 4

While the cherry tomatoes are roasting, place the lentils, rice, water and a pinch of salt in a pot, bring to a boil, cover and simmer for 30 minutes.

Step 5

Once cooked, toss the lentils and rice with 2 Tbsp of parsley, lemon juice, salt, pepper and ½ of the crispy shallots.

lentil mixture for stuffed zucchini boats in a glass bowl
Step 6

Turn your grill to medium heat or if you’re using a grill pan over the stove, wait until the zucchinis are prepped then turn to medium heat.

Step 7

Slice the zucchinis in half lengthwise, then scoop out the seeds using a spoon to create a hollowed out well down the middle.

Step 8

Rub the zucchini with olive oil, salt and pepper. Grill hollowed side down for 5-7 minutes, then flip and grill for another 5-7 minutes.

Step 9

Stuff the zucchini with the lentils and rice mixture, topped with the roasted cherry tomatoes, crispy shallots, chopped parsley and walnuts.

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