Oven dinners
Tomato Lentil Stuffed Zucchini
Tomato Lentil Stuffed Zucchini with large zucchini, canned lentils, tomato passata.
Make this recipe
Tomato Lentil Stuffed Zucchini
- Servings
- 4
- Prep
- ~20 min
- Cook
- ~35 min
- Rest / chill
- ~0 min
- Total
- ~55 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 200°C/400°F. Halve zucchini lengthways and scoop out a shallow channel. Chop the removed flesh.
- Cook garlic and chopped flesh in oil for 3 minutes. Add lentils, passata, oregano and salt and simmer for 5 minutes.
- Fill zucchini halves, top with mozzarella and bake in a dish for 25–35 minutes until tender and the filling reaches 74°C/165°F.
A little note
Use a spoon to hollow the zucchini without cutting through the skin.
Cooking tips
- Leave enough zucchini flesh around the scooped channel to support the filling.
- Simmer the lentil mixture until spoonable rather than watery, then check the baked filling temperature in the method.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.