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Baked Lentil Zucchini Herb Patties
Hearty lentil-zucchini bake with dill, parsley, yogurt and caramelized onion, topped with sesame seeds. High in protein, gluten-free and simple to pull together.
240 min prep / 275 min total
388 kcal
15.8g protein
4 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 gred lentils
soaked at least 4 hours, then drained
- 100 gyogurt
- 200 gzucchini
grated, excess juice squeezed out
- parsley and dill
one bunch, chopped
- 1onion
caramelized
- salt
- black pepper
- 1garlic clove
- sesame seeds
for topping
- olive oil
for greasing
Instructions
Soak 200g red lentils in water for at least , then drain.
Blend the lentils with 100g yogurt until smooth.
Squeeze the juice out of 200g grated zucchini and stir into the lentil base.
Add a bunch of chopped parsley and dill, 1 caramelized onion, 1 minced garlic clove, salt and black pepper. Mix well.
Grease a baking dish with olive oil, spread the mixture and sprinkle with sesame seeds.
Bake at 190°C for until set and golden on top.
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