Hearty Zucchini and Red Lentil Bake

There’s something so comforting about a hearty dish that’s both high in fiber and loaded with fresh zucchini. This savory bake brings together red lentils, fragrant herbs, and nutritious zucchini in a way that’s sure to satisfy. It’s perfect for a busy weeknight or a comforting weekend meal, and the best part is—you don’t need any fancy kitchen skills to pull it off!

Ingredients

• 2 medium zucchini, grated (about 2 cups)
• 1 cup red lentils, rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• ½ cup whole-wheat breadcrumbs
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• ¼ cup grated Parmesan cheese (optional, for topping)

Instructions

Preheat your oven to 375°F (190°C). While the oven warms, place the rinsed red lentils in a small pot and cover them with about two cups of water. Bring to a simmer, cover, and cook until the lentils are just tender, about 10 to 12 minutes. Drain off any excess water and set the lentils aside to cool slightly.

While the lentils cook, add the grated zucchini to a colander or sieve. Gently press out any extra liquid with the back of a spoon or a clean dish towel. This step helps the bake hold its shape.

Next, combine the cooked lentils, grated zucchini, chopped onion, minced garlic, eggs, and breadcrumbs in a large mixing bowl. Season with dried oregano, dried thyme, salt, and pepper. Stir just until the ingredients come together in a thick, scoopable mixture.

Grease an 8×8-inch baking dish or a similar-sized casserole dish with the olive oil. Pour the zucchini-lentil mixture into the dish, spreading it evenly to the corners. If you like a cheesy finish, sprinkle Parmesan cheese on top.

Transfer the dish to the oven and bake for 25 to 30 minutes, or until the top is golden and the bake feels firm to the touch. Remove it from the oven and let it cool for about 5 minutes before slicing and serving.

This recipe is an excellent choice for anyone looking to add more fiber to their meal plan. With the combination of zucchini and lentils, you get a boost of vitamins, plant-based protein, and hardy texture. Feel free to switch the red lentils for green lentils or even chickpeas if you have them on hand. You can also swap out breadcrumbs for gluten-free alternatives or almond flour. Enjoy this as a main dish with a side salad or alongside your favorite grilled protein for a wholesome, satisfying meal that fits just about any lifestyle!