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High-Protein Lentil Zucchini Oat Casserole
Airy two-layer casserole with spiced red lentils, oats and roasted zucchini puree topped with a soft egg-cheese crust. High in protein, naturally gluten-free.
30 min prep / 80 min total
279 kcal
11.6g protein
6 servings
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Ingredients
Ingredients updated to metric measurements
- 125 gred lentils
- 1 cupwater
- 1onion
chopped
- 1garlic clove
- olive oil
- parsley and dill
one bunch
- 400 gzucchini
pulp, roasted
- 2 tbspketchup
1-2 tbsp
- 1 tbsplemon juice
- 50 goats
- salt
- 2eggs
- 50 gcheese
- 50 mlmilk
- black pepper
- 1 tbsprice flour
Instructions
Simmer 125g red lentils in 1 cup water for , then rest 5 more until the water is absorbed.
Fry chopped onion and garlic in olive oil until golden. Mix with the lentils and a bunch of chopped parsley and dill.
Roast 300-400g zucchini pulp at 220°C for . Blend with 1-2 tablespoons ketchup and 1 tablespoon lemon juice.
Combine the zucchini puree with 50g oats and salt. Grease a baking dish with olive oil and spread this as the base layer.
Blend 2 eggs, 50g cheese, 50ml milk, black pepper, salt and 1 tablespoon rice flour with extra sliced zucchini.
Pour the egg-cheese mixture over the base and bake at 190°C for until airy and golden.
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