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–+ servings
Patty melts

Savor the Best Patty Melts: Crispy, Cheesy, Comfort Food Delight

Enjoy a deliciously comforting vegetarian dish with these flavorful patty melts, packed with roasted vegetables and creamy sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein
  • 1 cup Lentils or chickpeas Consider using quinoa for a fluffier texture.
For the Vegetables
  • 1 cup Bell peppers Adds sweetness and color; use hearty vegetables if desired.
  • 1 medium Zucchini Offers moisture and enhances flavor.
For the Creamy Sauce
  • 1 cup Cheese or plant-based cream Replace with cashew cheese for a vegan option.
For the Herbs/Spices
  • 1 teaspoon Thyme Infuses flavor; fresh herbs elevate the dish.
  • 2 cloves Garlic Adds depth and warmth.
For the Topping
  • 1 cup Breadcrumbs or crushed nuts Use gluten-free breadcrumbs for a low-carb choice.

Equipment

  • Oven
  • Skillet
  • Casserole dish
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your casserole dish with cooking spray.
  2. In a skillet, sauté diced onions and minced garlic in olive oil until fragrant, then add bell peppers and zucchini, cooking until tender.
  3. Mix pre-cooked protein, sautéed vegetables, and creamy sauce in a bowl, adding half of the herbs and spices.
  4. Transfer the mixture to the casserole dish, spreading evenly and pressing down to eliminate air pockets.
  5. Sprinkle the topping of breadcrumbs or nuts on top and add remaining herbs and spices.
  6. Bake in the oven for 30-35 minutes until the top is golden brown and edges bubble.
  7. Cool for 10 minutes before serving, allowing flavors to meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 900IUVitamin C: 50mgCalcium: 150mgIron: 2mg

Notes

Avoid overcooking vegetables; they should be crisp. You can make the casserole a day ahead of time.

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