Description
A wholesome and easy Spinach Zucchini Chickpea Bake recipe packed with vegetables and protein. Perfect for a healthy weeknight dinner or a satisfying lunch.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchinis, diced (about 3 cups)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 5 ounces baby spinach, roughly chopped if leaves are large
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt, or to taste
- â…› teaspoon black pepper, or to taste
- Optional: ¼ cup grated Parmesan cheese or nutritional yeast for dairy-free, for topping
Instructions
- 1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes.
- 3. Add garlic and cook for 1 minute more until fragrant.
- 4. Add diced zucchinis and cook for 5-8 minutes until they start to soften.
- 5. Stir in chickpeas, spinach, diced tomatoes (with juice), oregano, basil, salt, and pepper. Cook until spinach wilts.
- 6. Pour mixture into prepared baking dish, spreading evenly.
- 7. Sprinkle with optional Parmesan cheese or nutritional yeast.
- 8. Bake for 25-30 minutes, until heated through and bubbling. Zucchini should be tender.
- 9. Let rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 350mg
- Fat: 6g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 7g