Zucchini Tomato Chickpea Bake

Name: Zucchini Tomato Chickpea Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium zucchinis, sliced; 1 can (15 oz) chickpeas, rinsed and drained; 2 ripe tomatoes, diced; 1 small onion, chopped; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp dried thyme; Salt and pepper, to taste; 1/4 cup grated cheese (optional)

Highlighted under: Family Planning

I absolutely love how versatile and delicious this Zucchini Tomato Chickpea Bake is! It’s the perfect dish for those fresh summer evenings when zucchini is in abundance. I’ve experimented with various herbs and spices, but the combination of thyme and garlic truly elevates the flavors. This dish always garners compliments at the dinner table, making it a staple in my home. Plus, it’s a complete meal, providing protein from the chickpeas and plenty of vitamins from the veggies. You won’t want to miss this one!

Created by

Francesca Holt

Last updated on 2026-01-15T15:43:42.964Z

When I first tried making this Zucchini Tomato Chickpea Bake, I wasn’t sure how the flavors would come together. I started with fresh, organic zucchinis from the local farmer's market, and it made all the difference in taste. The chickpeas not only provide a great texture but also make the dish satisfying and nutritious.

One particular tip I found helpful was to roast the vegetables until slightly caramelized; this brings out their natural sweetness and enhances the overall flavor. Everyone who tries it raves about how lovely it tastes, all while being so simple to make!

Why You'll Love This Recipe
Healthy and hearty, packed with protein and veggies
Bursting with vibrant flavors that pop with every bite
Easily customizable, perfect for using up leftovers

Understanding the Ingredients

The star ingredients of this dish are undoubtedly the zucchinis and chickpeas. Zucchini adds a subtle sweetness and moisture, making it an excellent base. When choosing zucchinis, look for ones that are firm and shiny without any soft spots. The chickpeas not only provide protein but also contribute a lovely nutty flavor that pairs well with the fresh vegetables. Additionally, rinsing the chickpeas thoroughly helps remove excess sodium from the can and enhances their texture in the bake.

Tomatoes introduce acidity and juiciness, balancing the creamy texture of the zucchinis. For the best flavor, opt for ripe tomatoes that are in season. If fresh tomatoes are not available, consider using a can of diced tomatoes instead; just be sure to drain them to avoid a watery dish. Onions and garlic also play a critical role, infusing the bake with aromatic depth. Sautéing them slightly before adding to the mix can heighten their flavor even further.

Perfecting the Bake

Baking this dish at 400°F (200°C) ensures a quick cooking time while allowing the flavors to meld beautifully. Keep an eye on the zucchinis as they cook; they should be tender and slightly golden on the edges after about 30-35 minutes. If you prefer a charred flavor, you can broil the dish in the last few minutes, but be cautious not to burn the cheese if you choose to add it. This can enhance the taste profile significantly without overcooking the other ingredients.

For easy cleanup and even cooking, use a baking dish that allows adequate space for air circulation around the mixture. A glass or ceramic dish is ideal but make sure to grease it well to prevent sticking. If you notice the mixture bubbling excessively, it might be beneficial to check if extra moisture has been released from the tomatoes. You can simply drain it off to avoid a soggy bake.

Ingredients

For the Bake

2 medium zucchinis, sliced
1 can (15 oz) chickpeas, rinsed and drained
2 ripe tomatoes, diced
1 small onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper, to taste
1/4 cup grated cheese (optional)

Mix all the ingredients thoroughly in a baking dish

Instructions

Prepare the Oven

Preheat your oven to 400°F (200°C).

Combine Ingredients

In a large mixing bowl, combine the sliced zucchinis, chickpeas, diced tomatoes, onion, garlic, olive oil, thyme, and season with salt and pepper.

Bake

Transfer the mixture to a greased baking dish. If desired, sprinkle with grated cheese on top. Bake in the oven for 30-35 minutes, or until the zucchini is tender and slightly golden.

Serve

Remove from oven, let cool slightly, and serve warm.

Enjoy your delicious Zucchini Tomato Chickpea Bake!

Pro Tips

For added flavor, consider squeezing some fresh lemon juice on top just before serving. You can also substitute fresh herbs for dried for an even more vibrant dish.

Serving Suggestions

This Zucchini Tomato Chickpea Bake is a complete meal on its own but can also be served alongside a light salad or quinoa for added bulk. For an extra protein boost, consider topping it with a dollop of Greek yogurt or a squeeze of lemon juice. Fresh herbs such as basil or parsley can elevate the dish further, providing brightness and subtle flavor variations with every bite.

If you're hosting friends or family, serve the bake in individual ramekins for a charming presentation. They can enjoy a personal serving that’s warm and bubbly right out of the oven. Pair this dish with crusty bread to soak up the flavors, creating a satisfying and comforting dining experience.

Storage and Make-Ahead Tips

If you're planning to make this dish ahead of time, prepare it up to the baking step and store it covered in the refrigerator for up to 24 hours. When you're ready to bake, simply allow it to come to room temperature for about 30 minutes before putting it in the oven. This ensures even cooking throughout and avoids a cold center.

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat the bake in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to retain its texture. Alternatively, you can microwave it for quicker reheating; just be cautious as this might make the zucchinis a bit softer. Freezing this dish is also an option; cool completely, portion into freezer-safe containers, and it will last for up to three months.

Questions About Recipes

→ Can I make this dish in advance?

Yes, you can prepare it a day ahead. Just store it in the refrigerator and reheat before serving.

→ What other vegetables can I add?

Feel free to include bell peppers, spinach, or even eggplant for variety and added nutrients.

→ Can I freeze leftovers?

Absolutely! This dish freezes well; just make sure to store it in an airtight container.

→ Is this recipe vegan?

Yes, it's naturally vegan unless you choose to add cheese.