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Mini Vegetarian Tex Mex Stuffed Zucchini Boats
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Mini Vegetarian Tex Mex Stuffed Zucchini Boats

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 24 bites


  • 3 in medium-sized zucchini cuthalf lengthwise
  • Salt & pepper to taste


  • 1 tbsp olive oil
  • 1 cups ¼brown black or red lentils
  • 1 cups ¼quinoa
  • 1 tbsp chili powder
  • ½ each red and yellow pepper diced
  • 1 medium-sized plum tomato deseeded and diced
  • ½ small yellow onion diced
  • 1 clove garlic minced
  • cup ¾salsa
  • tsp ½salt
  • tsp ¼black pepper
  • cup ¾shredded cheddar cheese 2 tbsp reserved for garnish
  • cup ⅓fresh cilantro or parsley minced


  • Preheat oven to 400 F.
  • Cook lentils and quinoa each according to package directions.
  • 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.
  • 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.
  • 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!