Home » Recipes » Main Meals
Published on . Modified on by bakingqueen74. This post may contain affiliate links. 29 Comments
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.
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.
Recipe
Courgette and Butternut Squash Lentil Bake
A filling lunch option with courgette and butternut squash in a tasty lentil bake.
4.63 from 32 votes
Print Rate Save
Course: Lunch
Cuisine: British
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 6
Calories: 209kcal
Author: Lucy Allen | BakingQueen74
Ingredients
- 2 medium courgettes/zucchini, grated grated, approx 400 g / 1 lb
- 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.
2 medium courgettes/zucchini, grated
Dice the butternut squash and precook in the microwave with a little water for 3-4 minutes until slightly soft.
150 g butternut squash
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.
180 g red lentils
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.
1 medium onion, 200 g tin of sweetcorn, 4 medium free-range eggs, 1-2 tsp fresh flat-leaf parsley or basil, salt and pepper for seasoning
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℃ / 350℉ 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 star rating and comment below to let me know how you got on!
More Main Meals
- Slow Cooker Whole Chicken
- Slow Cooker Mexican Chicken
- Spatchco*ck Chicken
- Slow Cooker Chicken Ratatouille
Reader Interactions
Comments
Fyonella says
I’ve made (and been disappointed by) quite a few lentil type bakes over the years but this one is great! Made as suggested, although I didn’t microwave the squash, just cut it into smaller dice than standard. Used fresh Dill & Parsley, also Celery Salt to season. Cooked in a loaf tin which took longer but turned out beautifully. Very tasty!
Reply
bakingqueen74 says
Wonderful, thanks for letting me know, so good to hear.
Reply
Louise says
Can this be frozen
Reply
bakingqueen74 says
Hi Louise, I don’t recommend freezing this as the texture changes.
Reply
Clare says
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
That’s great Clare, thanks for your review. I’m loving the sound of the tuna and spinach, must try that!
Reply
Christine Owens says
Any suggestions of what to eat it with?
Reply
bakingqueen74 says
I usually serve this with some green vegetables like broccoli or sometimes green beans.
Reply
lala says
Should have asked in my last comment, can dried herbs be used instead of fresh?
Reply
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.
Reply
lala says
Hi, can this be reheated from the fridge?
Reply
Joanne Saccasan says
Hi, how many eggs? It doesn’t say on the recipe.
Reply
Joanne Saccasan says
Sorry I saw it my mistake 🙂
Reply
bakingqueen74 says
Great!
Reply
bakingqueen74 says
Glad you found it.
Reply
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.
Reply
bakingqueen74 says
Great thank you for the review and info on how you convert this to vegan!
Reply
Hannah says
Could you make it vegan using some sort of egg substitute? I hate eggs, the taste of eggs, everything about eggs.
Reply
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!
Reply
Jarmila says
Lovely recipe,I fried the onion and butternut squash though,super tasty.
Reply
Anne says
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
great! I hope you enjoy it
Reply
Camilla Hawkins says
This looks totally yummy, great that it’s vegetarian and low calorie:-)
Reply
Kat (The Baking Explorer) says
This looks totally yummy and very healthy too!
Reply
Jo of Jo's Kitchen says
What a great way of using courgettes and butternut squash. I would never have thought of it!
Reply
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!
Reply
bakingqueen74 says
Thank you Jo! So easy to make too even when you think you don’t have many ingredients to hand!
Reply
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!
Reply
bakingqueen74 says
Ooh I never thought of having it for veggie Sunday lunch, great idea!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
