# Stuffed Zucchini: Effortless & Delicious Low-Carb Meal

- Link: https://lifeandwork.blog/stuffed-zucchini-for-two/
- Published: 2026-10-23T20:57:34-05:00
- Author: Bert Swope

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

![small-batch Lebanese-inspired stuffed zucchinis ](https://i0.wp.com/lifeandwork.
blog/wp-content/uploads/stuffed-zuch-laurabay-1.jpg?resize=400%2C600&ssl=1)

 Lebanese-inspired stuffed zucchinis

## 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  

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