Zucchini Tomato Chickpea Bake

Name: Zucchini Tomato Chickpea Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 medium zucchinis, sliced; 2 cups cherry tomatoes, halved; 1 can (15 oz) chickpeas, drained and rinsed; 1 small onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon thyme; Salt and pepper to taste; 1/4 cup grated Parmesan cheese (optional)

Highlighted under: Balanced Collection

I love preparing this Zucchini Tomato Chickpea Bake because it combines my favorite summer vegetables into a wholesome dish. The blend of zucchini and tomatoes creates a refreshing and vibrant flavor, while the chickpeas add a hearty texture that satisfies my cravings. I enjoy making this recipe when I have an abundance of fresh produce, and it's perfect for a family dinner or a quick meal prep for the week. It’s both nutritious and fulfilling—I’m always excited to share it with others!

Created by

Helena Whitby

Last updated on 2026-01-15T14:25:34.601Z

When I first created this Zucchini Tomato Chickpea Bake, it was a way to celebrate the bounty of summer gardens. The vibrant colors and fresh flavors make it a delightful meal that brings everyone together. I love the blend of spices, especially the hint of garlic and herbs that perfectly tie everything together.

One tip I've learned is to let it rest for a few minutes after baking. This allows the flavors to meld beautifully, making each bite a little more tasty and satisfying. It's a great dish to enjoy warm or as leftovers, and I often pair it with a side salad for a complete meal.

        Why You'll Love This Recipe
        Bright and fresh flavors from seasonal vegetables
Hearty texture from chickpeas that keeps you full
Versatile dish perfect for any occasion or meal prep

      

Choosing and Preparing Ingredients

Selecting fresh zucchini and ripe cherry tomatoes is crucial for this dish. Look for zucchinis that are firm with smooth skin, and tomatoes should be vibrant, without blemishes. To prepare the zucchinis, trim the ends and cut them into even slices, ensuring they cook uniformly. Halving the cherry tomatoes boosts their sweetness and helps to release their juices, adding moisture to the bake.

The chickpeas provide protein and fiber, making this dish filling and nutritious. If you're short on time, canned chickpeas are a convenient option; just be sure to drain and rinse them thoroughly to reduce sodium content. For a bit of heat and a flavor boost, consider adding a pinch of red pepper flakes or chopped fresh herbs like basil or parsley right before serving.

Baking Techniques for Perfect Results

When transferring the vegetable mixture to the baking dish, ensure you spread it evenly to allow for proper roasting. This prevents uneven cooking and helps the vegetables caramelize for rich, robust flavors. If using a glass baking dish, reduce the oven temperature slightly to prevent cracking. Bake until the zucchini is fork-tender and the tomatoes are bursting, creating a beautifully glossy sauce.

If you prefer a deeper flavor, consider broiling the bake for the last 3-5 minutes to achieve perfectly golden edges. Just keep a close eye to avoid burning. If you find the dish is too dry, a splash of vegetable broth can enhance moisture without compromising flavor, making the outcome even more delightful.

Ingredients

Main Ingredients

2 medium zucchinis, sliced
2 cups cherry tomatoes, halved
1 can (15 oz) chickpeas, drained and rinsed
1 small onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon thyme
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)

Combine all the ingredients in a large mixing bowl.

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetable Mixture

In a large bowl, combine sliced zucchini, halved cherry tomatoes, drained chickpeas, diced onion, and minced garlic. Drizzle with olive oil, then add oregano, thyme, salt, and pepper. Toss everything together until well coated.

Bake the Mixture

Transfer the vegetable mixture to a baking dish. Spread it evenly and sprinkle with Parmesan cheese if using. Bake in the preheated oven for 30-35 minutes until the vegetables are tender and slightly golden.

Serve

Remove the bake from the oven and let it rest for about 5 minutes before serving. Enjoy warm or at room temperature!

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

Pro Tips

For a spicier kick, add red pepper flakes to the vegetable mixture before baking. This dish pairs wonderfully with quinoa or couscous for a more filling meal.

Storage and Make-Ahead Tips

This Zucchini Tomato Chickpea Bake is an excellent make-ahead option. You can prepare the vegetable mixture a day in advance, storing it in the refrigerator. When ready to bake, simply add your cheese if desired, then pop it into the oven. Leftovers can be stored in an airtight container in the fridge for up to three days, making it a convenient option for lunch or dinner throughout the week.

For longer storage, consider freezing portions of the bake. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and warm it in the oven at 350°F (175°C) until heated throughout, about 20-25 minutes.

Variations to Try

This recipe is incredibly versatile! You can easily swap the chickpeas for other legumes, such as black beans or lentils, depending on your preference. If you're in the mood for additional vegetables, try adding bell peppers or spinach for extra nutrition and color. Just be mindful that cooking times may vary slightly based on the ingredients you choose.

For a Mediterranean twist, consider adding crumbled feta cheese and kalamata olives right before serving. Alternatively, a sprinkle of nutritional yeast can provide a cheesy flavor for a dairy-free option. These variations allow you to customize the dish to your taste and dietary needs while maintaining its wholesome essence.

Questions About Recipes

→ Can I use other vegetables in this bake?

Absolutely! Feel free to substitute or add other vegetables like bell peppers, eggplant, or spinach.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen if needed.

→ Is this recipe vegan?

Yes, the recipe is vegan if you skip the Parmesan cheese. It's still delicious without it!

→ What can I serve alongside this dish?

This dish goes well with a fresh side salad or can be served on a bed of rice or quinoa.