Description
A hearty and nutritious zucchini and lentil loaf, perfect for a healthy meal or snack.
Ingredients
Scale
- 1 cup lentils, cooked
- 1 large zucchini, grated
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a loaf pan.
- In a large bowl, mix lentils, zucchini, onion, garlic, breadcrumbs, eggs, oregano, thyme, salt, and pepper.
- Press the mixture into the prepared loaf pan.
- Bake for 45-50 minutes until firm and golden.
- Let cool for 10 minutes before slicing.
Notes
- Drain excess moisture from grated zucchini before mixing.
- Substitute breadcrumbs with oats for a gluten-free version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 60mg