NUTRITION

SERVINGS

INGREDIENTS

1/2 cup cooked lentils (100g)

1 large egg

2 egg whites

1/4 cup whole wheat breadcrumbs (30g)

2 tbsp grated Parmesan cheese (10g)

1/2 cup marinara sauce (125g)

1 medium zucchini (196g)

5 fresh basil leaves

2 garlic cloves

Salt and pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Line a baking sheet with parchment paper for the zucchini and set aside.

• 2

  In a food processor or bowl, combine the cooked lentils, egg, egg whites, whole wheat breadcrumbs, grated Parmesan, minced garlic, and a few torn basil leaves. Season lightly with salt and pepper. Pulse or mix until just combined; avoid over-processing to retain texture.

• 3

  Form the mixture into small meatballs (about 1 inch in diameter) and place them on a lightly greased baking sheet. Bake the meatballs in the preheated oven for 15-18 minutes, or until firm and slightly golden.

• 4

  While the meatballs are baking, slice the zucchini into rounds or half-moons. Toss with a little salt, pepper, and a drizzle of olive oil if desired, then spread out on the prepared baking sheet. Roast in the oven for about 12-15 minutes until tender and lightly browned.

• 5

  Warm the marinara sauce in a small saucepan over medium heat, stirring occasionally. Once the meatballs and zucchini are done, plate them and spoon a generous amount of the fresh marinara over the meatballs.

• 6

  Garnish with extra basil leaves and serve immediately. Enjoy your hearty and nutritious meal!