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    Home » Main Meals » Courgette and Butternut Squash Lentil Bake

    Published on Apr 24, 2018. Modified on Jun 12, 2019 by bakingqueen74. This post may contain affiliate links. 25 Comments

    Courgette and Butternut Squash Lentil Bake

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    Jump to Recipe

    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.

    Courgette and Butternut Squash Lentil Bake

    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.

    Courgette and Butternut Squash Lentil Bake

    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.

    Courgette and Butternut Squash Lentil Bake

     

    pin for later!

    Amazing healthy zero point recipe on WeightWatchers Flex and Freestyle programs - courgette/zucchini and butternut squash lentil bake is a delicious healthy lunch or main meal option

    Courgette and Butternut Squash Lentil Bake – The Recipe

    Courgette and Butternut Squash Lentil Bake

    A filling lunch option based around zero pointed ingredients on Weight Watchers Flex or Freestyle programs
    4.66 from 23 votes
    Print Pin Rate Save Saved!
    Course: Lunch
    Cuisine: British
    Keyword: zero smartpoints on freestyle
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 209kcal
    Author: Lucy Allen | BakingQueen74

    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
    UK Measurements - US Measurements

    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.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

     

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    Reader Interactions

    Comments

    1. Clare says

      February 21, 2022 at 12:38 pm

      Thank you for this recipe, is is delicious and a fantastic way to use up what veg and extra eggs left in the fridge. I’ve put onion and garlic granules in and fried the veg with a knob of butter. I also tried this replacing the squash with small chunks of sweet potato, tuna, spinach and tomato with a little Italian seasoning added. Both taste fab and I will definitely make them again.

      Reply
      • bakingqueen74 says

        February 22, 2022 at 5:42 pm

        That’s great Clare, thanks for your review. I’m loving the sound of the tuna and spinach, must try that!

        Reply
    2. Christine Owens says

      January 26, 2022 at 3:13 pm

      Any suggestions of what to eat it with?

      Reply
      • bakingqueen74 says

        January 27, 2022 at 5:58 pm

        I usually serve this with some green vegetables like broccoli or sometimes green beans.

        Reply
    3. lala says

      August 31, 2021 at 12:23 pm

      Should have asked in my last comment, can dried herbs be used instead of fresh?

      Reply
      • bakingqueen74 says

        September 01, 2021 at 1:11 pm

        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.

        Reply
    4. lala says

      August 31, 2021 at 12:21 pm

      Hi, can this be reheated from the fridge?

      Reply
    5. Joanne Saccasan says

      March 14, 2021 at 4:10 pm

      Hi, how many eggs? It doesn’t say on the recipe.

      Reply
      • Joanne Saccasan says

        March 14, 2021 at 4:11 pm

        Sorry I saw it my mistake 🙂

        Reply
        • bakingqueen74 says

          March 18, 2021 at 12:40 pm

          Great!

          Reply
      • bakingqueen74 says

        March 18, 2021 at 12:42 pm

        Glad you found it.

        Reply
    6. Pongodhall says

      December 12, 2020 at 9:51 am

      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.

      Reply
      • bakingqueen74 says

        December 14, 2020 at 12:32 pm

        Great thank you for the review and info on how you convert this to vegan!

        Reply
    7. Hannah says

      November 14, 2020 at 9:44 am

      Could you make it vegan using some sort of egg substitute? I hate eggs, the taste of eggs, everything about eggs.

      Reply
      • bakingqueen74 says

        November 14, 2020 at 10:30 am

        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!

        Reply
    8. Jarmila says

      October 18, 2018 at 12:18 pm

      Lovely recipe,I fried the onion and butternut squash though,super tasty.

      Reply
      • Anne says

        February 01, 2022 at 11:04 am

        That sounds like a good plan to really ramp up the flavour for very few points. I’m going to try this is sounds brilliant.

        Reply
        • bakingqueen74 says

          February 06, 2022 at 11:48 am

          great! I hope you enjoy it

          Reply
    9. Camilla Hawkins says

      April 27, 2018 at 9:04 pm

      This looks totally yummy, great that it’s vegetarian and low calorie:-)

      Reply
    10. Kat (The Baking Explorer) says

      April 27, 2018 at 7:25 pm

      This looks totally yummy and very healthy too!

      Reply
    11. Jo of Jo's Kitchen says

      April 27, 2018 at 12:11 pm

      What a great way of using courgettes and butternut squash. I would never have thought of it!

      Reply
    12. Jo Allison / Jo's Kitchen Larder says

      April 26, 2018 at 8:16 pm

      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!

      Reply
      • bakingqueen74 says

        April 26, 2018 at 8:23 pm

        Thank you Jo! So easy to make too even when you think you don’t have many ingredients to hand!

        Reply
    13. Kate | The Veg Space says

      April 26, 2018 at 10:00 am

      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!

      Reply
      • bakingqueen74 says

        April 26, 2018 at 8:24 pm

        Ooh I never thought of having it for veggie Sunday lunch, great idea!

        Reply

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