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Zucchini Boats

Sara Jones, Tucson CSA

In this recipe, wheat berries and lentils provide the protein and texture of cooked ground beef. If you like, you can substitute ground beef for the wheat and lentils. Long, medium sized zucchini are perfect for stuffing but you can use patty pan and round varieties as well.


1 large or 2 medium squash

1/3 cup wheat berries

1/3 cup lentils

1/2 cup shredded carrot (if available)

1 onion, chopped

2 garlic cloves or scapes, minced

2 tablespoons olive oil

2 large tomatoes or half can of tomatoes, chopped

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon cumin

Salt and pepper to taste

Mozzarella or goat cheese for topping


Sort wheat berries and lentils to remove any debris. Bring 6 cups of water to a boil in a large saucepan and add wheat berries. Keep berries at a simmer for about 15 minutes and then add lentils. Boil for another 30 minutes until tender. Keep an eye on the mixture and add water as needed, then drain any excess water once tender. Cut squash in half lengthwise and use a spoon to scrape out seeds. Set aside. Heat oil in skillet and saute carrots, onions and garlic over medium high heat for about 5 minutes. Add herbs and spices, tomatoes, salt and pepper, and either the wheat berry/lentils mixture or cooked ground beef. Lay squash halves cut side down over filling and cook, covered, over medium low heat for about 10 minutes. Lay the squash cut side up in a baking dish and add a generous portion of the filling. Cover with cheese and bake for 30 minutes in a 350 degree oven.

Submitted by Sara Jones, Tucson CSA