Zucchini Chickpea Tomato Bake
This hearty bake blends tender zucchini, protein-rich chickpeas, fresh tomatoes, and melted mozzarella for a wholesome dish, perfect as a main or side for any meal.
Equipment
- 1 oven preheated to 400°F
- 1 baking dish
- 1 large bowl
Ingredients
- 2 medium zucchini sliced
- 1 can 14 oz chickpeas, drained and rinsed
- 2 to 3 cups cherry or diced tomatoes
- 1 to 2 tbsp olive oil
- 1 to 2 garlic cloves minced
- 1 tsp dried oregano or Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 to 1½ cups shredded mozzarella cheese
- Fresh basil or parsley optional for garnish
Instructions
- Preheat the oven to 400°F and lightly grease a baking dish.
- In a large bowl, combine sliced zucchini, chickpeas, and tomatoes.
- Drizzle with olive oil, add minced garlic, oregano, salt, and pepper; toss to coat evenly.
- Spread the mixture evenly in the prepared baking dish.
- Bake for 20 to 25 minutes until zucchini is tender and tomatoes are juicy.
- Sprinkle shredded mozzarella over the top and bake for an additional 8 to 10 minutes until cheese melts and turns golden.
- Remove from oven, let cool slightly, garnish with fresh basil or parsley if desired, and serve warm.
Notes
- Thicker zucchini slices hold up better; reduce baking time if slices are thin.
- Add balsamic vinegar or red pepper flakes for extra flavor.
- Mix mozzarella with Parmesan for richer taste.
- Serve alongside crusty bread or rice as a vegetarian main dish.