This dish is a tasty version of a traditional dish, which is very nutritious and high in protein! Instead of rice, this recipe uses buckwheat and extra lentils!

Round Zucchini Stuffed With Buckwheat and Lentils [Vegan]

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Cooking Time



  • 5 large round zucchini
  • 2 tomatoes
  • 500g potatoes
  • 100g buckwheat
  • 100g lentils
  • 2 peppers, chopped
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 300 g tomato, pressed
  • 4 + 3 tablespoons olive oil
  • salt and pepper
  • 1 teaspoon tomato puree
  • mint, parsley, basil, finely chopped
  • 1 1/2 cups water


  1. Boil the buckwheat and the lentils separately and be careful not to soften them too much. Let them cool down. In a large bowl put the boiled buckwheat and strained lentils. Add the onion, garlic, peppers, herbs and stir.
  2. Cut the lids from the vegetables, put them aside and "dig" them with a teaspoon to take out their flesh. Chop it and add it to the bowl with the buckwheat. Salt and pepper, pour 3 tablespoons oil and crushed tomato.
  3. Place the vegetables in a pyrex/pan and fill them with the filling. Cover with lids. In a bowl, put the chopped potatoes, water, remaining oil, fresh oregano, salt and pepper and mix. Add them to the pan.
  4. Bake in preheated oven for about 90 minutes!


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