This Easy Spinach Zucchini Chickpea Bake is a wholesome, comforting dinner made with simple pantry ingredients and fresh vegetables. Baked in one dish with marinara and melted cheese, it’s a healthy, satisfying option perfect for busy weeknights.
Why You’ll Love This Recipe
- Simple one-dish vegetarian dinner
- Packed with fiber and plant-based protein
- Naturally gluten-free
- Minimal prep and easy cleanup
- Family-friendly and meal-prep friendly
- A nourishing spinach zucchini chickpea bake
Ingredients
For the Bake
- 2 medium zucchinis, sliced
- 2 cups fresh spinach
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a large bowl, combine zucchini slices, spinach, chickpeas, marinara sauce, oregano, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle mozzarella and Parmesan cheese evenly over the top.
- Bake the Easy Spinach Zucchini Chickpea Bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let rest for 5 minutes before serving.
Tips & Tricks
- Slice zucchini evenly to ensure even baking
- Pat chickpeas dry to avoid excess moisture
- Add red pepper flakes for gentle heat
- Broil for 2 minutes at the end for extra browning
Details
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, gluten-free, halal-friendly
Notes
- Use dairy-free cheese for a vegan version
- Add mushrooms or bell peppers for extra vegetables
- Serve with crusty bread or a side salad
Nutrition (Approximate per serving)
- Calories: 320
- Protein: 15g
- Carbohydrates: 28g
- Fat: 16g
FAQ
Is this chickpea bake filling enough for dinner?
Yes, chickpeas provide protein and fiber that make it satisfying.
Can I make this ahead of time?
Yes, assemble up to 24 hours in advance and bake when ready.
Can I freeze it?
Yes, freeze baked portions for up to 2 months.
What sauce works best?
A thick marinara works best to prevent excess liquid.
Storage
- Refrigerator: Store leftovers up to 4 days
- Freezer: Freeze for up to 2 months
- Reheating: Oven or microwave until warmed through
Similar Recipes
Easy Spinach Zucchini Chickpea Bake
Ingredients
For the Bake
- 2 medium zucchinis sliced
- 2 cups fresh spinach
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a large bowl, combine zucchini slices, spinach, chickpeas, marinara sauce, oregano, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle mozzarella and Parmesan cheese evenly over the top.
- Bake the Easy Spinach Zucchini Chickpea Bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- Use dairy-free cheese for a vegan version
Conclusion
This Easy Spinach Zucchini Chickpea Bake is proof that healthy dinners can be simple, flavorful, and comforting. With minimal effort and wholesome ingredients, it’s a recipe you’ll want to keep on repeat for busy weeknights.