Zucchini Tomato Chickpea Bake

Name: Zucchini Tomato Chickpea Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchinis, sliced; 1 can (15 oz) chickpeas, drained and rinsed; 2 cups cherry tomatoes, halved; 1/4 cup red onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Balanced Favorites

When I first experimented with this Zucchini Tomato Chickpea Bake, I was blown away by how a few simple ingredients could come together to create something so delicious. We combined fresh zucchini, hearty chickpeas, and juicy tomatoes with a touch of seasoning, and the result was a medley of flavors that delighted our taste buds. It's the perfect dish for a quick weeknight dinner or a satisfying lunch, and I love how it brings a burst of color to the table.

Created by

India Rutherford

Last updated on 2026-01-15T16:01:53.408Z

I was inspired to create this dish after visiting a local farmer's market and seeing an abundance of fresh zucchini and ripe tomatoes. The flavors of summer just called for a quick bake that showcases these veggies while being hearty enough with chickpeas to serve as a main dish.

What I love most about this recipe is its versatility; you can easily modify it by adding your favorite herbs or spices. Plus, it’s a fantastic way to sneak in some extra vegetables into your meals. Baking everything together melds the flavors beautifully!

        Why You Will Love This Recipe
        Nutritious and filling, perfect for a healthy meal
Beautifully colorful presentation that impresses guests
Quick to prepare and simple enough for beginner cooks

      

The Star Ingredients

The combination of zucchini, chickpeas, and cherry tomatoes not only creates a delightful texture contrast but also offers a powerhouse of nutrients. Zucchini is low in calories and high in vitamins C and A, making it an excellent choice for a healthy meal. The chickpeas provide plant-based protein and fiber, which contributes to the dish's heartiness. Lastly, cherry tomatoes burst with natural sweetness, enhancing the overall flavor profile.

To amplify the flavor, I recommend using ripe cherry tomatoes, as their juiciness will intensify during baking. If you can't find cherry tomatoes, grape tomatoes can be a suitable substitute, though they may require slightly longer to roast to achieve the same level of caramelization.

Perfecting the Bake

Achieving the right texture in your Zucchini Tomato Chickpea Bake is key to its success. To avoid sogginess, ensure the zucchini slices are not too thick; aim for about 1/4-inch thickness. This allows them to cook evenly and prevents excess moisture from being released. If your zucchinis are particularly watery, consider salting them beforehand to draw out some moisture before combining them with other ingredients.

Baking the mixture until the vegetables are tender and slightly caramelized typically takes 25-30 minutes. Keep an eye on them; you’ll want to see a golden edge and a bubbly texture from the chickpeas and tomatoes. For those who like a bit of a crispier top, broil on high for the last 2-3 minutes, but watch closely to prevent burning.

Ingredients

Gather these ingredients to prepare your Zucchini Tomato Chickpea Bake:

Ingredients

2 medium zucchinis, sliced
1 can (15 oz) chickpeas, drained and rinsed
2 cups cherry tomatoes, halved
1/4 cup red onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Make sure to have fresh ingredients for the best flavor!

Instructions

Follow these steps to assemble and bake the dish:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, combine sliced zucchinis, chickpeas, cherry tomatoes, red onion, and minced garlic.

Add Seasoning

Drizzle with olive oil, sprinkle with oregano, and season with salt and pepper. Toss everything to coat well.

Bake

Spread the mixture evenly in a baking dish and bake for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

Serve

Remove from the oven and let it cool slightly before serving. Garnish with fresh basil.

Enjoy your delicious Zucchini Tomato Chickpea Bake!

Pro Tips

For a spicier kick, add a pinch of red pepper flakes before baking.

Make-Ahead Tips

This Zucchini Tomato Chickpea Bake can be prepared in advance, making it a great option for meal prep. You can chop the vegetables and mix the ingredients in the baking dish a day ahead. Simply cover it tightly with plastic wrap and store it in the refrigerator. When you're ready to bake, add an extra 5 minutes to the cooking time, as the mixture will be cold.

Leftovers also store well in an airtight container in the refrigerator for up to three days. If you're planning to freeze the dish, count on freezing it after baking. To reheat, simply bake it at 350°F (175°C) until warmed through, which usually takes about 15-20 minutes.

Serving Suggestions

This dish stands beautifully on its own as a light meal, but it pairs perfectly with a side of quinoa or couscous for added heartiness. For a comforting option, serve it alongside a creamy yogurt sauce or a dollop of hummus to enhance the flavors. You can also complement it with a fresh green salad or crusty bread for a well-rounded meal.

For added variety, consider sprinkling crumbled feta cheese on top just before serving for a tangy contrast, or add a dash of red chili flakes for a spicy kick. You can even incorporate other veggies like bell peppers or spinach based on what you have on hand, making this recipe wonderfully versatile!

Questions About Recipes

→ Can I add other vegetables?

Absolutely! Bell peppers and eggplant work well in this bake.

→ Can I make this ahead of time?

Yes, you can prep the ingredients the night before and bake it when you're ready.

→ Is this dish vegan?

Yes, this recipe is completely vegan and gluten-free.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.