Baked Zucchini and Lentil Bake

Baked Zucchini and Lentil Bake is a wholesome, comforting dish that combines tender zucchini with hearty lentils, creating a deliciously satisfying meal. Infused with fresh herbs and spices, this bake is both nutritious and flavorful, perfect for dinner any night of the week.

Ingredients

• Zucchini - 2 medium, sliced
• Cooked green or brown lentils - 1 cup
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Tomato paste - 2 tablespoons
• Vegetable broth - 1/2 cup
• Paprika - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 1/4 cup, grated (optional)
• Breadcrumbs - 1/4 cup (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the cooked lentils, tomato paste, vegetable broth, paprika, oregano, salt, and pepper. Cook for an additional 5 minutes until heated through.
4. In a baking dish, layer half of the sliced zucchini at the bottom. Pour the lentil mixture over the zucchini, then layer the remaining zucchini on top.
5. If using, sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top layer of zucchini.
6. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the top is golden brown.
7. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.25 L

Health Benefits

• Rich in fiber, aiding digestive health.
• High in protein from lentils, supporting muscle repair and growth.

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