Description
This Spinach Zucchini Chickpea Bake is a hearty Mediterranean-inspired vegetarian dinner filled with fresh vegetables, protein-packed chickpeas, and cheesy goodness in every bite. It’s easy, flavorful, and perfect for a cozy weeknight meal.
Ingredients
• 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
1. Preheat oven to 375°F (190°C) and lightly grease a medium baking dish.
2. In a large bowl, combine zucchini, chickpeas, spinach, tomatoes, olive oil, garlic powder, oregano, red pepper flakes, salt, and black pepper.
3. Toss the mixture well until everything is evenly coated.
4. Transfer to the prepared baking dish and spread it out evenly.
5. Sprinkle shredded mozzarella on top, followed by grated Parmesan.
6. Cover with foil and bake for 20 minutes.
7. Remove the foil and continue baking for 10–15 minutes, until cheese is golden and bubbly.
8. Garnish with freshly chopped parsley and serve warm.
Notes
– You can substitute mozzarella with provolone or Monterey Jack cheese.
– Frozen spinach can be used—just thaw and squeeze out excess moisture.
– Add mushrooms, bell peppers, or red onions for extra variety.
– Make it vegan by using dairy-free cheeses or omitting cheese altogether.
– Leftovers taste even better the next day and reheat well.
- Prep Time: 10
- Cook Time: 35
- Method: Baked
- Cuisine: Mediterranean