1. Prepare the Zucchini Boats:

Preheat your oven to 400°F (200°C). Wash and dry the zucchini.

Slice the zucchini in half lengthwise. Using a spoon, scoop out the center flesh, creating a hollowed-out boat shape. Be careful not to pierce the skin.

Chop the scooped zucchini flesh into small pieces. You can use a knife or a food processor. Set aside.

2. Make the Filling:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes, or until it softens.

Add the minced garlic and chopped zucchini flesh. Cook for another 5 minutes, stirring occasionally.

Stir in the lentils, walnuts, crushed tomatoes, balsamic vinegar (or soy sauce), oregano, salt, and black pepper.

Let the mixture simmer on medium heat for about 10 minutes, allowing the flavors to meld. Turn off the heat and mix in the grated Parmesan cheese (or dairy-free alternative).

Taste and adjust the seasoning as needed. You might want to add more salt, pepper, or oregano.

3. Assemble and Bake the Zucchini Boats:

Place the hollowed-out zucchini shells on a baking tray.

Fill each shell with the lentil mixture, pressing it in gently.

For extra indulgence, sprinkle additional cheese on top.

Bake in the preheated oven for about 20 minutes, or until the zucchini are tender when pierced with a fork.

4. Serve:

Once baked, transfer the zucchini boats to a serving platter.

Garnish with fresh parsley (optional). Serve with lemon wedges for a zesty finish.

These stuffed zucchini are delicious on their own or paired with Greek yogurt, tzatziki, or a yogurt-tahini sauce. Enjoy!