Crispy Chickpea & Zucchini Tray Bake
A simple, golden, crunchy, herb‑kissed weeknight bakeOil + breadcrumbs = instant crunchParmesan melts, then re‑crisp as it coolsHerbs add aroma without burningYou can swap panko for crushed nuts, seeds, or GF crumbs
Ingredients
Base:
- 2 cans 15 oz each chickpeas, rinsed and drained
- 2 medium zucchini diced
- 2 tablespoons olive oil
- * 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For the topping:
- 1/2 cup breadcrumbs panko works great
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Fresh rosemary basil ( optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, arrange the diced zucchini. Drizzle with 2 tablespoons of olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss everything to coat evenly.
- Bake for 10-20 minutes, or until the zucchini is tender and slightly crispy.
- While the zucchini is cooking , in a small bowl, mix the breadcrumbs with 2 tablespoons of olive oil and the grated Parmesan cheese until the breadcrumbs are evenly coated.
- Remove the baking sheet from the oven.
- Add the chickpeas and carefully stir them into the zucchini. Sprinkle the breadcrumb mixture over the vegetables. Add more Parmesan if desired and top with fresh rosemary and basil.
- Return to the oven and bake for another 5-10 minutes, or until the topping is golden brown and crispy.
- Serve hot and enjoy!
Notes
Based on 4 servings.
- Calories: ~310
- Protein: ~14 g
- Carbohydrates: ~36 g
- Fat: ~12 g
- Fiber: ~8 g
- Sugar: ~4 g
- Sodium: varies depending on added salt + chickpea brand
- Calcium: boosted by Parmesan
- Iron: chickpeas contribute a good plant‑based source
- Chickpeas provide plant protein + fiber, keeping you full longer.
- Zucchini adds volume, hydration, and antioxidants.
- Olive oil + Parmesan add healthy fats and flavor.
- Breadcrumb topping gives texture without heavy ingredients.