Zucchini Chickpea Tomato Bake

Name: Zucchini Chickpea Tomato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini, sliced; 1 can chickpeas, drained and rinsed; 2 cups cherry tomatoes, halved; 1 onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Fresh basil for garnish

Highlighted under: Natural Planning

I love making Zucchini Chickpea Tomato Bake because it’s both satisfying and nutritious. The combination of tender zucchini, hearty chickpeas, and juicy tomatoes creates a vibrant dish that always excites my palate. Additionally, it's a one-pan wonder, which means I spend less time cleaning up and more time enjoying the flavors of fresh herbs and spices. This dish not only makes for a delightful family meal, but it also serves as a wonderful leftover for lunches, bursting with flavor that gets even better the next day.

Created by

Zara Ellington

Last updated on 2026-01-15T19:13:35.589Z

When I first experimented with this Zucchini Chickpea Tomato Bake, I was thrilled with how easy it was to throw together. The trick is to cut the vegetables evenly; this not only helps them cook uniformly but also enhances the dish's appearance. I love adding a sprinkle of smoked paprika and fresh basil just before serving for an extra burst of flavor!

What surprised me was how well the chickpeas complemented the zucchini and tomatoes. I used canned chickpeas for convenience, but you can easily cook your own. This dish is versatile, and you can swap in any seasonal vegetables you have on hand, making it a go-to recipe for any time of the year!

        Why You'll Love This Recipe
        Hearty and nourishing, perfect for a quick weeknight meal
Packed with plant-based protein and fiber from chickpeas
Vibrant colors and flavors that brighten up any table

      

The Power of Chickpeas

Chickpeas are not only a great source of plant-based protein, but they also bring a creamy texture that complements the crispness of zucchini. Their ability to absorb flavors means that every bite is packed with delicious taste. If you're trying to boost the nutritional value of this dish, consider adding an extra can of chickpeas or even substituting with white beans for a different flavor profile.

In this recipe, rinsing and draining the chickpeas helps reduce the sodium content if you're using canned ones. This small step ensures that the flavors meld beautifully without excessive saltiness, allowing the natural sweetness of the vegetables to shine.

Perfecting the Bake

Achieving the perfect bake is essential. When spreading your vegetable mixture on the baking sheet, ensure it's in a single layer. This technique allows for even cooking and promotes that desirable golden browning on the edges of your zucchini. If you notice the veggies aren’t browning after 25 minutes, consider broiling them for an additional 2–3 minutes, but keep a watchful eye to avoid burning.

The balance of moisture from the tomatoes and the oil creates a glossy finish, which not only looks appealing, but enhances the flavors. If you're looking for added complexity, a splash of balsamic vinegar just before baking can introduce a tangy depth that pairs wonderfully with the sweetness of the roasted vegetables.

Storage and Reheating Tips

The Zucchini Chickpea Tomato Bake stores wonderfully in the fridge for up to three days. Make sure to let it cool completely before transferring it to an airtight container. To reheat, I recommend using the oven at 350°F (175°C) for about 15 minutes, which helps maintain the texture of the vegetables compared to microwaving.

For meal prepping, this dish is versatile enough to serve cold as a salad topper or in a wrap the next day. You can even freeze it for up to a month. To do this, store it in a freezer-safe container, and when you're ready to enjoy, let it thaw in the fridge overnight and reheat as mentioned.

Ingredients

For the Bake

3 medium zucchini, sliced
1 can chickpeas, drained and rinsed
2 cups cherry tomatoes, halved
1 onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon smoked paprika
Fresh basil for garnish

Note: Feel free to add any other seasonal vegetables you like!

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the vegetables

In a large mixing bowl, combine the sliced zucchini, chickpeas, cherry tomatoes, diced onion, and minced garlic.

Season and toss

Drizzle with olive oil, and season with salt, pepper, oregano, and smoked paprika. Toss everything together until well combined.

Bake

Spread the mixture evenly onto a baking sheet and bake for 25-30 minutes, until the vegetables are tender and golden.

Garnish and serve

Once baked, remove from the oven and garnish with fresh basil before serving.

This dish can be served as a main or a side, and it's incredibly versatile!

Pro Tips

To add a cheesy element, sprinkle some feta or goat cheese over the bake before serving.

Serving Suggestions

This Zucchini Chickpea Tomato Bake can be served as a stand-alone dish, but it also pairs beautifully with a side of quinoa or couscous for added heartiness. If you're looking for a little crunch, a sprinkle of toasted pine nuts or feta cheese can elevate the flavor and texture experience.

For a Mediterranean twist, serve the bake with a drizzle of tahini or yogurt sauce. This addition not only enhances the flavor but also brings a creamy element that beautifully contrasts the roasted vegetables.

Variations to Try

Feel free to mix and match different vegetables according to what's in season or in your fridge. Bell peppers, eggplant, or even sweet potatoes could make lovely additions or substitutions. Just remember that root vegetables may require a longer baking time, so cut them smaller to match the cook time of zucchini.

If you're looking for a Mediterranean flavor boost, consider adding olives or sundried tomatoes. These ingredients not only introduce a savory depth but also enhance the overall flavor complexity of the dish.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen zucchini and tomatoes; just adjust the baking time as they may release more moisture.

→ How do I store leftovers?

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

→ Can I make this vegan?

This recipe is already vegan as it contains no animal products.

→ What can I serve with this dish?

This bake pairs well with quinoa or crusty bread for a complete meal.