Easy Vegetarian Lentil Zucchini Bake
A comforting vegetarian bake combining lentils and zucchini, perfect for a healthy family meal.
Ingredients
Main Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 medium zucchinis, sliced thin Skin can be left on or peeled
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 2 cups vegetable broth
Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (optional)
Others
- Olive oil for sauteing
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium pot, heat a splash of olive oil over medium heat. Add chopped onion and garlic, and sauté until the onion turns translucent.
- Stir in the lentils, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for about 25-30 minutes or until the lentils are tender but not mushy.
- While the lentils cook, slice your zucchini thinly.
Layering and Baking
- Once the lentils are cooked, take them off the heat. In a greased baking dish, layer half of the zucchini slices at the bottom.
- Pour half of the lentil mixture over the zucchini, then sprinkle with half of the mozzarella cheese.
- Add the remaining zucchini slices, followed by the rest of the lentil mix. Top with the remaining mozzarella and the optional Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
- Allow to cool slightly before garnishing with fresh parsley and serving.
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Notes
You can customize by adding seasonal vegetables or different cheeses according to your taste. Letting the dish rest for about 10 minutes makes it easier to serve.