Zucchini and Tomato Gratin with Lentils and Spinach and Chickpeas and Lentils

Zucchini and Tomato Gratin with Lentils and Spinach is a vibrant, hearty dish perfect for a healthy midnight snack. This comforting gratin combines tender vegetables with protein-rich lentils and chickpeas, making it both nutritious and satisfying.

Ingredients

• Zucchini - 2 medium, sliced
• Tomatoes - 2 medium, sliced
• Spinach - 150 grams, fresh
• Cooked lentils - 200 grams
• Canned chickpeas - 200 grams, drained and rinsed
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Parmesan cheese - 50 grams, grated (optional)
• Breadcrumbs - 2 tablespoons (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
4. In a large mixing bowl, combine the cooked lentils, drained chickpeas, sautéed spinach, oregano, salt, and black pepper. Mix well.
5. In a greased baking dish, layer half of the sliced zucchini at the bottom, followed by half of the lentil and spinach mixture. Then layer half of the sliced tomatoes on top.
6. Repeat the layers with the remaining zucchini, lentil mixture, and tomatoes.
7. If using, sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top layer.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. After 25 minutes, remove the foil and bake for an additional 10 minutes or until the top is golden.
10. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber from lentils and chickpeas.
• Packed with vitamins and minerals from fresh vegetables.

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