This small-batch Lebanese-inspired stuffed zucchinis offers a healthy twist from our typical meat-based dinners, incorporating protein-rich lentils and nutrient-packed walnuts into the filling, complemented by a delightful blend of spices.
These Mediterranean-style zucchini boats eliminate the rice, making it a low-carbohydrate dish. Adding protein makes this a filling meal that will help keep you feeling full longer. The flavorful recipe should be ideal to help with weight management and help keep blood sugar spikes under control.
- Approximate Prep Time: 20 minutes
- Approximate Cooking Time: 35 minutes
- Servings: 2 ( 4 halves / 2 zucchini)
Required Equipment:
- Oven-safe dish
- A mixing bowl
Ingredients:
- 1/2 cup dried green or brown lentils, rinsed and drained
- 4 medium-small sized zucchini
- 200g low-fat ground lamb or beef
- 1 small onion
- 2 cloves of garlic
- 1/4 cup walnuts
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (adjust to taste)
- 2 branches of mint
- Salt and pepper, to taste
- 1 tablespoon of olive oil
Preparation Directions:
- In a saucepan, combine the lentils with enough water to cover them. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until the lentils are tender but not mushy. Drain any excess water.
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise. Using a spoon, scoop out the flesh from the center, leaving a hollow shell. Chop the zucchini flesh and add it to a large mixing bowl.
- Finely chop the garlic, onions, walnuts, and mint before adding them to the mixing bowl with the zucchini flesh. Then add in the ground meat, lentils, spices, salt, and pepper. (To test the seasoning of the stuffing, cook a tablespoon in a skillet and taste. Correct the seasoning if necessary.)
- Stuff each hollowed zucchini half with the lentil and meat mixture, pressing it down gently.
- Place the stuffed zucchinis in a baking dish. Drizzle a bit of olive oil and bake in the preheated oven for 30-35 minutes or until the zucchini is tender, the meat is cooked, and the flavors meld together.
- Remove from the oven and let it rest for a few minutes.
Notes:
- Important: To make the recipe faster and easier to prepare, you can use canned lentils. If opting for this shortcut, skip the boiling step and proceed to the next step.
- Serve with tomato sauce and rice for example. You can garnish the stuffed zucchini’s with crumbled feta cheese and more minced mint.
- The recipe can be doubled, and the leftovers can easily be frozen in an airtight container or enjoyed cold or hot the next day
