Description
Zucchini & Chickpea Bake with Feta is a vibrant, wholesome dish that brings the essence of Mediterranean cooking right to your table. This delicious bake combines tender zucchini, hearty chickpeas, and creamy feta cheese, creating a colorful and satisfying meal that’s perfect for busy weeknights or entertaining guests. The aromatic spices, including smoked paprika and oregano, elevate the flavors while ensuring each bite is both nutritious and delightful. With straightforward preparation steps and the flexibility to serve it as a main course or side dish, this Zucchini & Chickpea Bake is sure to become a favorite in your home.
Ingredients
- 2 medium zucchinis, sliced into rounds
- 1 can (400g) chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup crumbled feta cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a mixing bowl, combine sliced zucchini, chickpeas, red bell pepper, red onion, olive oil, oregano, smoked paprika, salt, and pepper. Toss to coat evenly.
- Spread the mixture on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through until tender and golden.
- Sprinkle crumbled feta over the roasted vegetables and return to the oven for an additional 5 minutes until warmed through.
- Garnish with chopped fresh parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the bake (approximately 250g)
- Calories: 335
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 24mg
Keywords: Feel free to swap in other seasonal vegetables like eggplant or add different herbs for variation. This dish pairs beautifully with quinoa or couscous for added texture.