Lentil and Goat Cheese Zucchini

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Lentil and Goat Cheese Stuffed Zucchini

You can create this meal in a zucchini boat or simply ribbon the zucchini and toss it all together.

  • Author: Kim Nicholson



1 zucchini, cut in half lengthwise

1 cup cooked brown rice

2 T butter

2 T Olive oil

2 handfuls of arugula leaves, chopped finely

4 oz goat cheese

½ cup cooked green lentils

¼ cup chopped fresh mint leaves

3 tablespoons olive oil

Salt and pepper to taste

grated Parmesan to taste



First, ensure that all the prepped ingredients are ready beforehand: cooked rice, cooked lentils, chopped arugula, and chopped mint. Preheat the oven to 350 degrees.Mix rice, arugula, lentils, mint, goat cheese, and olive oil in a bowl. Season to taste with salt and pepper. Set aside.

To make  zucchini ribbons:

Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer. Place butter and oil in a large saute pan over medium-high heat. Add the shallots, then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, for 4 to 5 minutes.

To Make Zucchini Boats:

Fill a frying pan with about ¼ inch of water, and simmer over medium heat. While the water is warming up, remove the seeds from the zucchini halves, leaving you with two zucchini “boats.”Place zucchini cut side down in the water, cover, and simmer for about 5 minutes, or until zucchini is tender but not mushy. Remove zucchini from pan and dab dry. Fill zucchini with the lentil mixture, and top with Parmesan cheese. Place in a small baking dish and bake until warmed and cheese is melted and slightly browned.

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