zucchini lentil bake

 Took this recipe and will cut it in half (though it probably does freeze well).  It's a great way to use zucchini and has good flavor.  

• olive oil
• 1/2 large yellow onion, finely chopped
• 2 cloves garlic, minced
• approx 250 g zucchini, grated 
• 1/2 cup brown lentils, rinsed
• 1 can or equivalent fresh tomatoes (diced, passata, etc. 225-400 g) 
• 1 cup vegetable broth
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp dried thyme 
• 1/4 tsp smoked paprika
• black pepper, salt to taste  
• 1/2 cup shredded mozzarella 
• up to 1/4 cup grated parmesan 
• fresh herbs for garnish  

Instructions

Gently saute onion until soft and nearing transparent (about 8 minutes). Add garlic, for about a minute.  Add zucchini, saute about 8 minutes.  Then add lentils, tomatoes, broth, herbs, and stir well.  Bring to light boil and simmer covered about 30 minutes.

Heat oven to 375 degrees.  If the cooking pan is not ovensafe, transfer to baking dish.  Put mozzarella and then parmesan on top and bake uncovered about 20 minutes.  

Great with olives, pine nuts, pita, etc.