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–+ servings
3 lentil and walnut stuffed zucchini cups on red plate
Melissa Altman-Traub MS, RDN, LDN

Lentil and Walnut Stuffed Zucchini Cups

5 from 1 vote
Delight your guests with these vegan lentil and walnut zucchini cups stuffed with mushrooms, onions, celery, carrots, and seasonings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Calories: 99
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 each zucchini medium, sliced in 1 1/2" pieces across
  • ¼ cup red lentils raw
  • ½ cup water
  • 6 each cremini mushrooms chopped
  • ¼ cup celery with leaves, diced
  • ½ cup onions, diced
  • 5 each baby carrots, chopped
  • 1 clove garlic, minced
  • ¼ cup walnuts, chopped
  • 1 dash ground black pepper
  • 1 dash salt
  • ⅛ teaspoon dried rosemary, chopped

Equipment

  • Rice cooker
  • Large skillet

Method
 

  1. Scoop out the middle of each zucchini piece.
  2. Chop the inside of the zucchini roughly. Place this, the vegetables, lentils, and water into a rice cooker.
  3. Cook for about 15 minutes or until the lentils are soft.
  4. Mix in the walnuts, salt, pepper, and rosemary. Allow mixture to cool slightly for easier handling.
  5. Using a tablespoon or teaspoon, stuff the zucchini cups with the filling. Mound the filling onto the top.
  6. Fill a large skillet with about a half of an inch of water. Add the filled zucchini cups.
  7. Cook over low heat, covered, for about 20 minutes. The zucchini should be soft.

Nutrition

Calories: 99kcalCarbohydrates: 10gProtein: 4gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 19mgPotassium: 200mgFiber: 4gSugar: 1gVitamin A: 209IUVitamin C: 3mgCalcium: 24mgIron: 1mg

Notes

The nutrition estimate is from Sponacular, which is based mainly on the USDA nutrient database.

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