Community recipe
Crispy Halloumi-Stuffed Zucchini Boats with Lemon Lentils
Tender roasted zucchini boats hold a bright, garlicky lentil filling and a golden layer of crisp halloumi and breadcrumbs. A cool lemony yogurt finish balances the savory filling for a satisfying meatless dinner.
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 4 zucchinis, halved lengthwise and centers scooped out
- 1 tbsp olive oil
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 2 cooked lentils, 15-ounce cans, drained and rinsed
- 1 cup cherry tomato, halved
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tbsp lemon juice
- 2 tbsp fresh parsleies, chopped
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 6 oz halloumi cheeses, cut into 1/4-inch cubes
- 0.5 cup plain breadcrumb
- 1 tbsp olive oil
- 0.75 cup plain greek yogurt
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
Make it
Instructions
- 01
Heat the oven and prepare the zucchini
Place an oven rack in the center and heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Wash and dry 4 medium zucchini, trim off the stem ends, and halve them lengthwise. Use a teaspoon to scoop out the soft centers, leaving a 1/4-inch-thick shell; reserve the scooped flesh and arrange the shells cut-side up. Brush the shells with 1 tbsp olive oil, then season evenly with 1/2 tsp fine salt and 1/4 tsp black pepper. Chop the reserved zucchini flesh into small pieces. | Why: Hollowing the zucchini creates room for filling while leaving enough flesh for the boats to stay sturdy during roasting.
- 02
Build the lemon-lentil filling
Drain and rinse 2 cans (15 oz each) cooked lentils, shaking off excess water. In a medium bowl, combine the lentils, chopped reserved zucchini, 1 cup halved cherry tomatoes, 2 garlic cloves, finely grated or minced, 1 tsp ground cumin, 1 tbsp lemon juice, and 2 tbsp chopped fresh parsley. Season with 1/2 tsp fine salt and 1/4 tsp black pepper, then stir until evenly mixed. Taste and adjust only if needed; the halloumi added later is salty. | Why: Rinsing removes excess canning liquid, while lemon, garlic, and cumin give the mild lentils a lively, savory backbone.
- 03
Fill and crown the boats
Spoon the lentil mixture into the prepared zucchini shells, mounding it slightly and pressing gently so it holds together. Cut 6 oz halloumi cheese into small 1/4-inch cubes and scatter it over the filling. Sprinkle evenly with 1/2 cup plain breadcrumbs, then drizzle the topping with 1 tbsp olive oil. | Why: Small cheese cubes melt into salty pockets, while breadcrumbs create a crisp, browned contrast to the juicy filling.
- 04
Roast until golden and tender
Transfer the baking sheet to the fully heated oven and roast for 25–30 minutes, rotating the sheet halfway through. The zucchini is ready when a fork slides easily into the thickest part, the filling is hot, and the cheese and crumbs are deeply golden at the edges. If the topping needs more color, broil on high for 1–2 minutes, watching continuously. Remove the sheet and let the boats rest for 5 minutes before serving. | Why: Roasting softens the zucchini while concentrating the filling, and the short rest lets the hot mixture settle so it stays in the shells.
- 05
Make the cool finishing sauce and serve
While the boats rest, stir together 3/4 cup plain Greek yogurt, 1 tsp lemon zest, and 1 tbsp lemon juice in a small bowl. Spoon the sauce over the warm boats and finish with 1 tbsp chopped fresh parsley. Serve immediately while the topping is crisp. | Why: The cool, tangy sauce cuts through the rich cheese and makes the roasted vegetables taste brighter.
