Description
This Spinach Zucchini Chickpea Bake is a cozy, healthy casserole packed with fresh vegetables, hearty chickpeas, and warm Mediterranean flavors. It’s an easy, family-friendly dish perfect for busy weeknights or simple meal prep.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 2 medium zucchinis, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ cup breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook for 3–5 minutes until soft.
- Stir in garlic and cook for 1 minute until fragrant.
- Add zucchini, spinach, cherry tomatoes, and chickpeas.
- Season with salt, pepper, oregano, and paprika.
- Cook for 5–7 minutes, stirring occasionally, until zucchini softens.
- Transfer mixture to the prepared baking dish.
- Sprinkle breadcrumbs on top if using.
- Bake for 25–30 minutes until golden and tender.
- Let cool slightly before serving.
Notes
- For extra flavor, add feta or mozzarella before baking.
- You can substitute frozen spinach (just drain well).
- Make it heartier by adding cooked quinoa or brown rice.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg