Lentil Sloppy Joes in Zucchini Boats (Vegetarian, High-Protein, Fiber-Packed)
If you’ve been looking for an easy (and delicious) way to work more plant-based meals into your lineup, this lentil sloppy joe recipe is a perfect place to start! It’s cozy comfort food with a nutritious twist… it’s hearty, satisfying, and loaded with plant-powered protein and fiber from the lentils.
The familiar sweet and savory flavors make it kid-approved, and since it comes together quickly with pantry staples, it’s weeknight friendly. I love how flexible it is, too: you can scoop the saucy lentil mixture into roasted zucchini boats for a lighter, veggie-forward spin, spoon it onto toasted buns or English muffins for the classic experience, or serve it over baked potatoes with a dollop of Greek yogurt. However you plate it, it’s comfort food that’s crave-worthy, nourishing, and endlessly adaptable!
If you’re into lentils like I am, you’ll also love my Lentil Hummus, Hearty Lentil Soup, Lentil Mushroom Bolognese, or Superfood Lentil Veggie Stew—each brings big nutrition in a comforting, simple package.
Why this recipe works (and why you’ll crave it again and again!)
- Plant-based powerhouse: Lentils deliver protein and fiber, helping to keep you full and fueled.
- Flexible serving options: Enjoy it in zucchini boats, on buns, over potatoes, or however your heart desires.
- Weeknight-friendly: The mixture comes together quickly with pantry staples—perfect for busy nights.
- Kid-approved comfort: Familiar flavors with a nutritious twist make it a hit for the whole family.
Other ways to enjoy:
Give it a try—you may just discover your new favorite way to enjoy sloppy joes!
Try my Zucchini Walnut Muffins!
Lentil Sloppy Joes in Zucchini Boats (Vegetarian, High-Protein, Fiber-Packed)
Ingredients
- ½ cup dry green or brown lentils*
- 1 teaspoon olive oil
- ½ to 1 yellow onion, diced
- ½ red bell pepper, diced
- 1 clove garlic, minced
- 1½ tablespoons chili powder
- 1 teaspoon oregano
- ¼ teaspoon kosher salt
- ½ cup tomato sauce
- 2 tablespoons tomato paste
- 1½ tablespoons maple syrup
- ½ tablespoon mustard (spicy brown, Dijon, yellow)
- 5 medium zucchinis
Instructions
- Preheat oven to 375˚. Line ½ baking sheet with parchment paper and set aside.
- Combine lentils and 2 cups water in a large saucepan. Cover and bring water to a boil. Reduce heat to low and simmer for about 25 minutes, until lentils are tender. Drain excess water and set aside.
- While lentils cook, heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and pepper and sauté until softened, about 7 minutes. Add garlic and sauté for 1 minute. Add chili powder, oregano, salt, tomato sauce, tomato paste, maple syrup, mustard and cooked lentils. Mix well. Reduce heat to low and simmer for an additional 5 minutes.
- Cut each zucchini in half lengthwise. Use a spoon to scoop out the insides, creating a boat-like shape.
- Fill each zucchini “boat” with approximately ¼ cup of the lentil sloppy Joe mixture and place on prepared baking sheet. Once all “boats” are filled, place baking sheet in the oven for 20 to 25 minutes, or until zucchini is tender. Remove from oven and allow to cool for a few minutes before enjoying. Garnish with optional minced herbs and dig in!
These were great!
Hi Laura, thanks for stopping by to share your thoughts and so glad you enjoyed the recipe!
—Donna
Can’t wait to try this! Thank you for your recipes for lowering cholesterol levels! I would like to know if the tomato sauce can be substituted with pasta sauce or not?