Zucchini and Tomato Gratin with Lentils and Chickpeas

Zucchini and Tomato Gratin with Lentils and Chickpeas is a hearty and nutritious midnight dish that combines the earthiness of lentils and chickpeas with the freshness of zucchini and tomatoes. This comforting gratin is baked to perfection, creating a delightful medley of flavors that will satisfy your late-night cravings.

Ingredients

• Zucchini - 2 medium, sliced
• Tomatoes - 2 medium, diced
• Cooked lentils - 1 cup
• Canned chickpeas - 1 cup, drained and rinsed
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 1/4 cup, grated
• Bread crumbs - 1/4 cup

Steps

1. Preheat the oven to 190°C (375°F).
2. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Add the sliced zucchini to the skillet and cook for an additional 5 minutes until slightly softened.
4. Stir in the diced tomatoes, cooked lentils, chickpeas, oregano, thyme, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
5. Transfer the mixture to a baking dish and spread it evenly.
6. In a small bowl, mix the grated Parmesan cheese and bread crumbs together. Sprinkle this mixture over the top of the zucchini and tomato mixture.
7. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the gratin is bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from lentils and chickpeas, promoting digestive health.
• Packed with vitamins and minerals from zucchini and tomatoes, supporting overall health.

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