Chef's Pick
25 min.
820 cal.
2 serv.
No Heat
Cook time: 25 minutes
Preheat the oven to 400°F
Wash and slice the zucchini, yellow squash, and tomatoes into 1/2-inch rounds, then toss with the pesto
Spread the lentils in a small to medium baking dish, then shingle the veggies on top, alternating between veggies so that all the lentils are covered
Add the ¼-cup water, crumble the ½ block feta on top, cover with foil, and bake 20 to 25 minutes
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
820
58g
75
Saturated Fat
14g
70%
Trans Fat
0g
45mg
15%
1010mg
44%
51g
19%
Dietary Fiber
10g
36%
Total Sugars
9g
Included 0g added sugars
0%
25g
0%
10%
34%
41%
20%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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