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Stuffed Zucchinis

Yields4 ServingsTotal Time45 mins

A one-pan, one chopping board dish which celebrates the versatility and low-carb nutrition of zucchini.

recipe image

 4 large zucchini
 2 Tbsp olive oil
 Salt and pepper
 1 cup cooked, drained lentils
 1 garlic clove, finely chopped
 ¼ cup finely chopped parsley
 ¼ cup finely chopped walnuts
 1 Tbsp olive oil
 Salt and pepper
1

Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking paper

2

Slice the zucchini lengthwise (so you have 8 long halves)

3

Scrape the watery seeds out of the zucchini halves with a teaspoon and discard

4

Rub the zucchini halves with olive oil, salt and pepper and bake for about 25 minutes

5

Remove the zucchini halves from the oven and fill each one with lentils, a little pinch of garlic, parsley, walnuts, salt and pepper and finish with an extra drizzle of olive oil

6

Return the filled zucchini halves to the oven and bake for a further 20 minutes

7

Serve alone or with a side salad

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories204
% Daily Value *
Total Fat 12.8g17%
Total Carbohydrate 17g7%
Protein 6.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.