Baked Zucchini and Chickpeas

Name: Baked Zucchini and Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium zucchinis, diced; 1 can (15 oz) chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Baking & Desserts

I love experimenting with different vegetables, and this Baked Zucchini and Chickpeas dish has quickly become a favorite in our household. With its savory flavors and satisfying textures, it's perfect as a side dish or a light main course. The combination of tender zucchini and creamy chickpeas, seasoned to perfection, creates a meal that is both nourishing and delicious. Trust me, this dish is so easy to prepare, and you'll find yourself coming back to it time and again!

Created by

Emily

Last updated on 2026-02-07T22:06:28.356Z

When I first made Baked Zucchini and Chickpeas, I was looking for a nutritious yet comforting dish. I opted for zucchini since it's in season and pairs beautifully with the creamy texture of chickpeas. Baking them together allows their flavors to meld, creating a delightful dish that feels both hearty and fresh.

One tip I've discovered is to add a sprinkle of nutritional yeast before baking, which gives it a cheesy flavor without any dairy. It elevates the dish, making it even more satisfying. This recipe is not only packed with flavor but is also quite versatile; you can easily adapt it to fit whatever ingredients you have on hand.

Why You Will Love This Recipe
Savory combination of zucchini and chickpeas
Deliciously seasoned for great flavor
Quick and easy prep time

The Versatile Zucchini

Zucchini is a fantastic vegetable to work with, not only because of its mild flavor but also due to its texture. It absorbs seasonings beautifully, making it a perfect canvas for the spices in this dish. When baked, zucchini develops a tender, slightly caramelized exterior while maintaining a bit of bite, which beautifully complements the creamy chickpeas. Choosing medium-sized zucchinis ensures that they cook evenly without becoming too watery, so check for firmness when selecting them at the market.

It's also worth noting that zucchini has high water content, so for a more concentrated flavor, you can salt the diced zucchini and let it sit for about 10 minutes before draining. This technique helps to draw out excess moisture, allowing for a firmer texture post-bake and enhancing the overall savory experience.

Chickpeas in Focus

Chickpeas not only add protein and fiber to this dish, but they also provide a creamy texture when cooked, pairing well with the zucchini. For this recipe, using canned chickpeas is a great time-saver, but if you prefer to use dried chickpeas, soak them overnight and cook them until tender before adding to the zucchini mixture. This slight modification can enhance the nutty flavor further.

After cooking, make sure to drain and rinse canned chickpeas to remove any excess sodium or preservatives. This step is crucial as it allows the spices to adhere better, giving the final dish a robust flavor profile that balances the earthiness of the chickpeas with the freshness of the zucchini.

Baking Tips and Variations

Baking at the right temperature ensures even cooking. Preheat your oven to 400°F (200°C), and be sure to arrange your baking sheet in the middle rack for optimal heat distribution. If you notice that the zucchini isn't browning, you can switch to broil for the last 2-3 minutes, but watch closely to prevent burning. The dish should come out tender with slightly crispy edges for the best texture.

Feel free to experiment with seasonings in this recipe. If you're looking for a spicy kick, add a pinch of cayenne pepper or a dash of chili powder to the mix. You could also swap out the olive oil for avocado oil for a different flavor profile, or add a sprinkle of nutritional yeast before serving to give it a cheese-like flavor without the dairy.

Ingredients

Main Ingredients

2 medium zucchinis, diced
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Ingredients

In a mixing bowl, combine the diced zucchinis and chickpeas. Drizzle with olive oil, then add garlic powder, paprika, salt, and pepper. Toss everything together until the zucchinis and chickpeas are well coated.

Transfer to Baking Sheet

Spread the mixture evenly on a baking sheet lined with parchment paper.

Bake

Bake in the preheated oven for 25 minutes, or until the zucchinis are tender and slightly golden.

Garnish and Serve

Remove from the oven, garnish with fresh parsley, and serve hot.

Pro Tips

Try adding a squeeze of lemon juice before serving for extra brightness.

Serving Suggestions

This Baked Zucchini and Chickpeas dish works wonderfully as a side for grilled meats or fish, enhancing your meal with vibrant colors and textures. For a heartier meal, consider serving it over quinoa or brown rice, which will soak up the delicious flavors. You can also toss it with pasta for a delightful vegetarian dinner, topped with a sprinkle of Parmesan cheese or a vegan alternative if you prefer.

If you're serving guests, feel free to plate this dish family-style, garnished with extra parsley and a squeeze of fresh lemon juice for brightness. This not only elevates the visual appeal but also gives a refreshing contrast to the savory elements of the baked dish.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to three days. When storing, try to keep the zucchini and chickpeas separate from any grains to maintain their texture. If you plan to reheat, I recommend using the oven instead of the microwave to avoid sogginess. Simply spread them on a baking sheet and heat at 350°F (175°C) for about 10 minutes until warmed through.

If you want to make this dish in advance, consider prepping the zucchini and chickpeas ahead of time and storing them in the fridge until you're ready to bake. Just remember to toss them with the olive oil and seasonings right before baking to ensure the freshest flavors emerge when cooked.

Scaling the Recipe

This recipe can easily be scaled up or down depending on your needs. For a larger gathering, simply double the ingredients and use a larger baking sheet or two sheets side by side. Make sure to keep an eye on baking time, as larger amounts may need a few extra minutes to ensure even cooking.

Conversely, if you're cooking for one or two, feel free to halve the ingredients. The dish still holds up well if prepped in smaller portions and can be stored, as mentioned before, allowing you to enjoy it again later in the week without losing its wonderful flavors.

Questions About Recipes

→ Can I use frozen zucchini?

While fresh zucchini is recommended for the best texture, you can use frozen zucchini. Just be aware that they may release more moisture.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I make this dish Vegan?

Yes! This recipe is naturally vegan and does not contain any animal products.

→ What can I serve this with?

This dish pairs well with quinoa, rice, or as a filling for wraps. You can also serve it alongside grilled proteins.