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

This Zucchini and Tomato Gratin is a vibrant, healthy dish packed with lentils, spinach, and chickpeas, perfect for a late-night meal. The layers of fresh vegetables and legumes create a comforting yet nutritious option that's easy to prepare.

Ingredients

• Zucchini - 1 medium, sliced
• Tomatoes - 2 medium, sliced
• Cooked lentils - 1 cup (240 ml)
• Fresh spinach - 2 cups (60 g)
• Canned chickpeas - 1 cup (240 g), drained and rinsed
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons (30 ml)
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Grated Parmesan cheese - 1/4 cup (25 g)
• Breadcrumbs - 1/4 cup (30 g)

Steps

1. Preheat your oven to 190°C (375°F).
2. In a large mixing bowl, combine the cooked lentils, chickpeas, spinach, minced garlic, olive oil, dried oregano, salt, and black pepper. Mix well until all ingredients are coated.
3. In a greased baking dish, layer half of the sliced zucchini, followed by half of the lentil and chickpea mixture. Next, layer half of the sliced tomatoes over the lentil mixture.
4. Repeat the layering with the remaining zucchini, lentil and chickpea mixture, and finish with the rest of the tomatoes on top.
5. Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top layer.
6. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
8. Allow the gratin to cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

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

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