Baked Zucchini and Lentil Bake with Cheese and Quinoa and Chickpeas and Lentils and Rice and Chickpeas

This Baked Zucchini and Lentil Bake is a hearty and nutritious dish that combines the wholesome flavors of zucchini, lentils, quinoa, chickpeas, and rice, topped with melted cheese. Perfect for a comforting kosher dinner, it offers a delightful mix of textures and flavors in every bite.

Ingredients

• Zucchini - 2 medium, diced
• Cooked lentils - 1 cup
• Cooked quinoa - 1/2 cup
• Cooked chickpeas - 1/2 cup
• Cooked rice - 1/2 cup
• Shredded cheese (mozzarella or cheddar) - 1 cup
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Vegetable broth - 1/2 cup

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
3. Add diced zucchini to the skillet and cook for 5-7 minutes until softened.
4. In a large mixing bowl, combine the cooked lentils, quinoa, chickpeas, rice, sautéed zucchini mixture, cumin, paprika, salt, black pepper, and chopped parsley. Mix well.
5. Transfer the mixture to a baking dish and pour vegetable broth evenly over the top.
6. Sprinkle shredded cheese evenly over the mixture.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
9. Let it cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 30 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 dietary fiber, promoting digestive health.

Tags