Spinach Zucchini Chickpea Bake
A comforting and wholesome dish featuring fresh spinach, zucchini, and chickpeas, baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh spinach
- 2 medium zucchinis, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup shredded cheese (optional)
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Add the olive oil to a large skillet over medium heat and sauté the garlic for about 1 minute until fragrant.
- Add the sliced zucchini to the skillet and cook for 5-7 minutes until tender.
- Fold in the fresh spinach and cook for 2-3 minutes until wilted, then add the chickpeas.
- Sprinkle in the Italian seasoning, salt, and pepper, stirring to combine.
- Transfer the mixture into a greased 9×13 inch baking dish, and if using cheese, sprinkle it on top.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden brown.
- Serve warm, garnished as desired.
Notes
Prep the veggies the night before to save time. This dish can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Spinach, Zucchini, Chickpeas, Vegetarian Bake, Healthy Recipe