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4.66 from 23 votes

Courgette and Butternut Squash Lentil Bake

A filling lunch option based around zero pointed ingredients on Weight Watchers Flex or Freestyle programs
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


  • 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


  • 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.


Calories: 209kcal | Carbohydrates: 31g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 50mg | Potassium: 684mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3045IU | Vitamin C: 21.5mg | Calcium: 60mg | Iron: 3.4mg