Rustic Bread, Lentil and Zucchini Bake

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   Heat a large skillet over medium heat. Add 1 tablespoon of the vegetable oil, the onion, and a pinch of salt. Cook for 4 to 5 minutes until softened.

3. 3

   Add the garlic, sweet paprika, dried oregano, and ground cumin. Stir for 30 seconds to wake up the flavors without burning the garlic.

4. 4

   Add the crushed tomato, water, salt, and black pepper. Cook over medium heat for 5 minutes, stirring occasionally, until slightly thickened.

5. 5

   Stir the cooked lentils into the sauce and cook 3 more minutes so they absorb the flavor. Taste and adjust salt and pepper if needed.

6. 6

   In another skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the zucchini and cook for 4 to 5 minutes with a pinch of salt until tender but not falling apart.

7. 7

   Spread a thin layer of lentil sauce on the bottom of the baking dish. Arrange half of the day-old bread over it to cover the base. Spoon on some sauce so the bread softens, then add half of the zucchini.

8. 8

   Make a second layer with the remaining bread, cover with the rest of the lentil sauce, and finish with the remaining zucchini. Sprinkle the shredded cheese evenly over the top.

9. 9

   Bake for 20 to 22 minutes at 200 °C / 400 °F, until the cheese is melted and the edges are bubbling.

10. 10

    If you want a deeper golden top, broil for 2 to 3 more minutes, watching closely. Let rest for 5 minutes before serving so the layers can set.