Baked Zucchini and Lentil Bake with Cheese and Quinoa and Chickpeas

Baked Zucchini and Lentil Bake with Cheese and Quinoa and Chickpeas is a hearty and nutritious dish that combines the earthy flavors of lentils and chickpeas with fresh zucchini, all topped with a melty cheese layer. This comforting, kosher meal is perfect for a wholesome dinner for two.

Ingredients

• Zucchini - 2 medium, diced
• Cooked lentils - 1 cup
• Cooked quinoa - 1 cup
• Chickpeas - 1 cup, canned, rinsed and drained
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Grated cheese (such as mozzarella or cheddar) - 1 cup
• Egg - 1 large
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. In a large mixing bowl, combine the sautéed onion and garlic with diced zucchini, cooked lentils, cooked quinoa, chickpeas, egg, oregano, salt, black pepper, and paprika. Mix until well combined.
4. Transfer the mixture to a greased baking dish, spreading it evenly.
5. Sprinkle the grated cheese on top of the mixture.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
8. Once cooked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 22 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils and chickpeas.
• High in fiber, promoting digestive health.

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