Lemony Lentil & Roasted Zucchini Skillet with Fresh Thyme Gremolata
This bright, one-pot slow-cooker dish combines tender lentils, roasted zucchini, and a zesty thyme gremolata for a satisfying gluten-free meal. Perfect for busy days, it delivers plenty of protein and fresh flavor with minimal effort.
- 1.5 cups dry brown or green lentils
- 2 cups zucchini, sliced into half-moons
- 1 cup yellow onion, diced
- 1 cup carrot, diced
- 0.5 cup celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (gluten-free)
- 2 tbsp olive oil
- 2 tbsp fresh thyme leaves
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 0.25 cup flat-leaf parsley, finely chopped
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Add lentils, onion, carrot, celery, garlic, olive oil, and vegetable broth to the slow cooker. Stir in salt and pepper.
⏱️ 1 minuteCover and cook on low for 4 hours, or until lentils are tender.
⏱️ 240 minutesAdd zucchini to the slow cooker, stir, and continue cooking on low until zucchini is tender but not mushy, about 30 minutes.
⏱️ 30 minutesMeanwhile, prepare the gremolata: In a small bowl, combine lemon zest, lemon juice, parsley, and fresh thyme leaves.
⏱️ 2 minutesTo serve, ladle lentil and zucchini mixture into bowls and top generously with fresh thyme gremolata.
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Nutrition Information
Per serving. Values are approximate and may vary.
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