Go Back
–+ servings

Spinach Zucchini Chickpea Bake

A comforting and delicious baked dish featuring zucchini, spinach, chickpeas, and cheese, perfect for using up leftover vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium zucchinis, grated Use small zucchinis if available, cut into smaller rounds if needed.
  • 1 cup fresh spinach, chopped Fresh or thawed frozen spinach is acceptable.
  • 1 can chickpeas, drained and rinsed A versatile choice that doesn’t break the bank.
Cheese and Egg
  • 1 cup grated cheddar cheese Add a little extra cheese if desired.
  • 1 large egg, beaten Can substitute with flaxseed or chia egg if needed.
Seasoning
  • 1 tsp garlic powder Fresh garlic can be used, about three cloves, minced.
  • 1 tsp dried oregano Use bulk oregano for a gourmet flavor.
  • 1/2 tsp salt Adjust to taste.
Cooking Essentials
  • 1 tbsp olive oil Drizzle on top before baking.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grate the zucchinis in a bowl and pat them with a paper towel to remove excess moisture.
  3. In a large bowl, combine grated zucchini, spinach, chickpeas, cheese, egg, garlic powder, oregano, salt, and pepper to taste.
  4. Transfer the mixture to a greased baking dish.
Cooking
  1. Drizzle olive oil on top and bake for about 30-35 minutes until the top is golden and bubbly.

Nutrition

Serving: 1gCalories: 230kcalCarbohydrates: 28gProtein: 10gFat: 10gSaturated Fat: 3gSodium: 450mgFiber: 6gSugar: 2g

Notes

Leftovers taste even better as flavors mingle overnight. Store in an airtight container in the fridge for up to three days.
Tried this recipe?Let us know how it was!