![zucchini boats on a sheet of parchment paper](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/zucchini-boat-feature.jpg?w=3840&quality=75)
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.
ingredients
Shallots
Tomatoes
Mixture
Zucchini
directions
![mise en place for stuffed zucchini boats](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/zucchini-boats-ingredients.jpg?w=3840&quality=75)
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.
![roasted tomatoes on a sheet pan](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/zucchini-boats-tomatoes.jpg?w=3840&quality=75)
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.
![lentil mixture for stuffed zucchini boats in a glass bowl](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/zucchini-boats-grain.jpg?w=3840&quality=75)
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.