Zucchini and Tomato Gratin with Lentils and Spinach and Chickpeas

This Zucchini and Tomato Gratin is a delightful blend of fresh vegetables, lentils, spinach, and chickpeas, baked to perfection for a healthy midnight snack. It's both nourishing and satisfying, making it a perfect late-night dish for those craving something wholesome.

Ingredients

• Zucchini - 1 medium, thinly sliced
• Tomato - 2 medium, sliced
• Cooked lentils - 1 cup
• Fresh spinach - 2 cups, chopped
• Canned chickpeas - 1 cup, drained and rinsed
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Grated cheese (optional) - 1/4 cup

Steps

1. Preheat the oven to 190°C (375°F).
2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 3-4 minutes.
3. Stir in the chopped spinach and cook until wilted, about 2 minutes. Add the cooked lentils and chickpeas, mixing well.
4. Season the mixture with dried oregano, dried basil, salt, and black pepper. Remove from heat.
5. In a baking dish, layer half of the sliced zucchini on the bottom. Spread half of the lentil and chickpea mixture over the zucchini.
6. Add a layer of sliced tomatoes on top of the lentil mixture, followed by the remaining zucchini and the rest of the lentil mixture.
7. Finish with a final layer of sliced tomatoes. If desired, sprinkle grated cheese on top.
8. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
10. Let cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting good digestion.
• High in plant-based protein from lentils and chickpeas, supporting muscle health.

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