Description
A delicious and healthy Spinach Zucchini Chickpea Bake that’s perfect for the whole family.
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4″ rounds
- 1 ½ cups canned chickpeas, drained and rinsed
- 2 cups fresh baby spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a medium baking dish.
- In a large bowl, combine zucchini, chickpeas, spinach, tomatoes, olive oil, garlic powder, oregano, red pepper flakes, salt, and black pepper.
- Toss the mixture well until everything is evenly coated.
- Transfer to the prepared baking dish and spread it out evenly.
- Sprinkle shredded mozzarella on top, followed by grated Parmesan.
- Cover with foil and bake for 20 minutes.
- Remove the foil and continue baking for 10–15 minutes, until cheese is golden and bubbly.
- Garnish with freshly chopped parsley and serve warm.
Notes
- For a vegan version, omit the cheese or use a dairy-free substitute.
- Make sure to rinse the chickpeas thoroughly to remove excess sodium.
- Add more veggies for variation, such as bell peppers or mushrooms, if desired.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg