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.
Preheat the oven to 375°F.
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.
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.
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.
Once cooked, toss the lentils and rice with 2 Tbsp of parsley, lemon juice, salt, pepper and ½ of the crispy shallots.
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.
Slice the zucchinis in half lengthwise, then scoop out the seeds using a spoon to create a hollowed out well down the middle.
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.
Stuff the zucchini with the lentils and rice mixture, topped with the roasted cherry tomatoes, crispy shallots, chopped parsley and walnuts.