Description
A hearty, comforting dish made with spinach, zucchini, and chickpeas, topped with cheese and a delightful crust.
Ingredients
Scale
- 2 cups fresh spinach
- 2 medium zucchinis, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Wash your zucchinis and spinach thoroughly. Slice the zucchinis into thin rounds and chop the spinach coarsely.
- Drizzle a little olive oil in a large skillet and heat over medium heat. Toss in the zucchini and cook for about 5 minutes until they start to soften. Then add in the spinach and stir until it wilts.
- In a mixing bowl, combine drained chickpeas with the sautéed zucchini and spinach mixture, gently folding them together.
- Add in breadcrumbs, grated Parmesan, garlic powder, onion powder, salt, and pepper. Mix until everything is well-coated.
- Grease a medium-sized baking dish with olive oil. Pour the mixture into the dish, spreading it evenly.
- Drizzle a bit more olive oil on top, then pop it in the oven. Let it bake for about 25-30 minutes until the top is golden brown.
- Let it cool for 5-10 minutes before serving.
Notes
This dish pairs well with a side of mixed greens or garlic bread for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
Keywords: spinach bake, zucchini recipe, chickpea casserole, vegetarian dish, healthy bake