These easy Mexican-inspired Zucchini Boats are the perfect appetizer to serve even the pickiest crowd – they're gluten-free and vegetarian!

Step 1 Preheat oven to 400 F and cook lentils and quinoa each according to package directions.

Step 2  Slice zucchini in half lengthwise, then scoop out flesh. Place on a parchment-lined baking sheet, then season with salt and pepper. Bake for 8 min until zucchini is just tender.

Step 3  Meanwhile, heat olive oil in a large frying pan on med-high heat. Add all filling ingredients except for cheese and cilantro. Saute for 5-6 min, then remove from heat, stirring in cheese and cilantro.

Step 4 Remove zucchini from oven and stuff with filling, then sprinkle with remaining 2 tbsp cheese. Bake for another 2 min until cheese is melted. Remove from oven, then cut each zucchini boat into four different pieces. Serve immediately and enjoy!

Storing and Reheating This recipe is the perfect weeknight dinner! The zucchini is a low carb and it's stuffed with delicious vegetarian flavours that make it a lighter dinner option that tastes amazing. To store any leftover zucchini boats, place them in an airtight container. The stuffed zucchini can be kept in the refrigerator for up to 3 or 4 days, making them a great meal prep dinner idea for the week. When ready to enjoy the zucchini boats, place them on a baking sheet in the oven until warmed or microwave for 1-2 minutes.