Baked Zucchini and Chickpea Casserole

Baked Zucchini and Chickpea Casserole is a hearty, flavorful dish that combines tender zucchini with protein-rich chickpeas and aromatic spices. This comforting casserole is perfect for a wholesome dinner, bringing together the freshness of vegetables and the satisfying texture of legumes.

Ingredients

• Zucchini - 2 medium, sliced
• Chickpeas - 1 can (400g), drained and rinsed
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Tomato sauce - 1 cup
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Breadcrumbs - 1/4 cup
• Nutritional yeast - 2 tablespoons (optional for cheesy flavor)

Steps

1. Preheat the oven to 190°C (375°F).
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.
3. Add the sliced zucchini to the skillet and cook for another 5-7 minutes, until slightly softened.
4. In a mixing bowl, combine the chickpeas, tomato sauce, cumin, paprika, salt, and black pepper. Stir in the sautéed zucchini mixture and fresh parsley.
5. Transfer the mixture to a small baking dish and spread it evenly.
6. In a separate bowl, mix the breadcrumbs and nutritional yeast (if using). Sprinkle the breadcrumb mixture evenly over the casserole.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in plant-based protein from chickpeas, supporting muscle health.

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