In between making (and eating) cakes and brownies and giant cookies and all kinds of sweet treats for my blog I also try to eat healthily at times. It means I can have a slice of cake without guilt at other times!
I created this recipe for courgette and butternut squash lentil bake which is based around zero point foods on WeightWatchers Freestyle, and the entire bake is zero points.
It makes enough for around 6 filling portions and it is a great lunch option served with salad. You might enjoy this as an alternative to quiche or an omelette.
My courgette and butternut squash lentil bake is filled with cooked red lentils, grated courgette (zucchini), butternut squash and sweetcorn, and flavour is added with seasoning and herbs.
It is delicious warm but you can also enjoy it cold too in a lunchbox.
It is a great option if you have a high-pointed meal planned for the evening as you won’t be using any of your daily smartpoints at lunchtime if you have it for lunch with salad.
Just add a few points in the form of dressing if you like. I also sometimes make this for dinner if I’ve used too many points at during the day.
As you can see, this lentil bake is substantial and filling. If you wanted to you could also add some cheese (just remember to add the points) or use other vegetables, depending on what you have in your fridge.
Red peppers would go well, as would peas, green beans and many more. I tend to use whatever fresh herb I have on had to flavour my lentil bakes – whether that is flat-leaf parsley or basil!
Fresh herbs add much more flavour than dried so I would recommend using fresh if you have them. It is important to season it well too with salt and pepper, as the lentil, vegetable and egg inside need to be well seasoned to add flavour.
pin for later!
Courgette and Butternut Squash Lentil Bake – The Recipe
Courgette and Butternut Squash Lentil Bake
Ingredients
- 2 medium courgettes/zucchini, grated approx 400 g
- 1 medium onion, chopped
- 200 g tin of sweetcorn, drained
- 180 g red lentils
- 150 g butternut squash
- 4 medium free-range eggs
- 1-2 tsp fresh flat-leaf parsley or basil
- salt and pepper for seasoning
Instructions
- Grate the courgette into a bowl. Squeeze out as much water as you can.
- Dice the butternut squash and precook in the microwave with a little water for 3-4 minutes until slightly soft.
- Meanwhile, place the dry red lentils in a pan with 450 ml water. Bring to the boil then simmer until all the water has gone. This will take 10-15 minutes. Drain over a sieve to remove all remaining water.
- Once the butternut squash and lentils are cooked, put them in the bowl with the courgette.
- Add the onion, sweetcorn, eggs, herbs to the bowl and mix well. Season well with salt and pepper.
- Pour the mixture into a large silicone cake pan sprayed with spray oil. I used a deep 8 inch pan.
- Cook in a preheated oven at 180 degrees C for approximately 40-45 minutes, or until set through (check using a skewer) and the top has gone golden.
- Remove from the oven, leave it to cool and it will become more firm. Slice once cooled.
lala says
Should have asked in my last comment, can dried herbs be used instead of fresh?
bakingqueen74 says
Fresh herbs provide more flavour than dried but dried can be used too, just adjust the quantities until you are happy with the flavour. You can certainly reheat this dish, I prefer to reheat individual portions in the oven (15 mins or until piping hot throughout) as it can go soft if reheated in the microwave.
lala says
Hi, can this be reheated from the fridge?
Joanne Saccasan says
Hi, how many eggs? It doesn’t say on the recipe.
Joanne Saccasan says
Sorry I saw it my mistake 🙂
bakingqueen74 says
Great!
bakingqueen74 says
Glad you found it.
Pongodhall says
I love pies + this uses a lot of vegetables I like. I am vegan so use 2tbsp chickpea flour + 6 tbsp of water mixed smooth + 2 chia eggs.
bakingqueen74 says
Great thank you for the review and info on how you convert this to vegan!
Hannah says
Could you make it vegan using some sort of egg substitute? I hate eggs, the taste of eggs, everything about eggs.
bakingqueen74 says
Hi Hannah I’m afraid I am not vegan so couldn’t comment on egg substitutes and how they would work in this recipe as I have not tested it. You could try one and see!
Jarmila says
Lovely recipe,I fried the onion and butternut squash though,super tasty.
Camilla Hawkins says
This looks totally yummy, great that it’s vegetarian and low calorie:-)
Kat (The Baking Explorer) says
This looks totally yummy and very healthy too!
Jo of Jo's Kitchen says
What a great way of using courgettes and butternut squash. I would never have thought of it!
Jo Allison / Jo's Kitchen Larder says
This bake looks super tasty Lucy! I love frittatas style bakes like this and with so much goodness in from all the veg you simply can’t go wrong. Delicious!
bakingqueen74 says
Thank you Jo! So easy to make too even when you think you don’t have many ingredients to hand!
Kate | The Veg Space says
That looks so delicious Lucy! I make something quite similar for my toddler’s lunchbox and use different veg every time I make it – will definitely try courgette and sweetcorn next time! Also lovely for a veggie Sunday Lunch with gravy and roast potatoes. Yum!
bakingqueen74 says
Ooh I never thought of having it for veggie Sunday lunch, great idea!