Zucchini and Tomato Gratin with Chickpeas

This Zucchini and Tomato Gratin with Chickpeas is a vibrant and wholesome dish that combines the fresh flavors of summer vegetables with protein-packed chickpeas, making it a perfect late-night healthful treat. Baked to perfection, it's a delightful way to enjoy a comforting dish without the guilt.

Ingredients

• Zucchini - 1 medium, sliced
• Tomatoes - 2 medium, sliced
• Canned chickpeas - 1 cup, drained and rinsed
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 2 tablespoons, chopped
• Parmesan cheese - 30 grams, grated
• Bread crumbs - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 190°C (375°F).
2. In a mixing bowl, combine the sliced zucchini, sliced tomatoes, drained chickpeas, minced garlic, chopped basil, olive oil, salt, and black pepper. Toss until the vegetables and chickpeas are well coated.
3. Transfer the mixture to a greased baking dish, spreading it evenly.
4. In a small bowl, mix the grated Parmesan cheese with the bread crumbs. Sprinkle this mixture evenly over the vegetable and chickpea mix in the baking dish.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
6. Remove from the oven and let it cool for a few minutes before serving warm.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber and protein from chickpeas, promoting digestive health.

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