Sheet-Pan Zucchini & Chickpea Bake with Feta

Description

This Sheet-Pan Zucchini & Chickpea Bake with Feta is a quick, wholesome, and flavor-packed vegetarian meal. Zucchini, bell peppers, onions, and chickpeas are roasted until golden and caramelized, then topped with tangy crumbled feta and fresh herbs. The dish is naturally gluten-free, high in fiber, and loaded with plant-based protein—making it perfect for busy weeknights or healthy meal prep.

Ingredients for Sheet-Pan Zucchini & Chickpea Bake with Feta

• 2 medium zucchinis, sliced into half-moons

• 1 red bell pepper, chopped into bite-sized pieces

• 1 yellow bell pepper, chopped

• 1 small red onion, sliced into wedges

• 1 can (15 oz) chickpeas, drained & rinsed

• 3 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp garlic powder

• Salt & black pepper, to taste

• 4 oz feta cheese, crumbled

• Fresh parsley or dill, chopped (for garnish)

• Lemon wedges, for serving

Instructions

1. Preheat Oven

   • Set oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Prepare Vegetables

   • Place zucchini, bell peppers, red onion, and chickpeas on the sheet pan.

3. Season & Toss

   • Drizzle with olive oil, sprinkle smoked paprika, oregano, garlic powder, salt, and pepper. Toss until evenly coated.

4. Roast

   • Spread vegetables and chickpeas in an even layer. Roast for 25–30 minutes, stirring halfway, until vegetables are tender and slightly charred.

5. Add Feta & Garnish

   • Remove from oven, sprinkle crumbled feta over the hot vegetables, and garnish with fresh parsley or dill.

6. Serve

   • Serve warm with lemon wedges for a zesty finish. Can be enjoyed as a main dish or as a side with grilled meats, pita bread, or quinoa.

Notes

• You can swap zucchini for yellow squash or eggplant for variety.

• For extra heat, add ½ tsp chili flakes before roasting.

• Feta can be replaced with goat cheese or vegan feta for a dairy-free option.

• Roasting time may vary slightly depending on vegetable size and oven performance.

Tips

• Dry chickpeas well before roasting for maximum crispiness.

• Cut vegetables into similar sizes for even cooking.

• Use a large sheet pan to prevent overcrowding and ensure proper caramelization.

• If meal prepping, keep feta separate until ready to eat to prevent sogginess.

Servings

• Yield: 4 servings

• Serving Size: About 1 ½ cups

Nutritional Information (per serving, approx.)

• Calories: 275 kcal

• Protein: 9g

• Carbohydrates: 28g

• Dietary Fiber: 7g

• Sugars: 7g

• Fat: 15g

• Saturated Fat: 4g

• Sodium: 480mg

• Vitamin A: 50% DV

• Vitamin C: 110% DV

• Iron: 15% DV

Benefits

• High Fiber: Supports digestion and helps maintain fullness.

• Rich in Antioxidants: Zucchini, bell peppers, and parsley provide vitamins A, C, and phytonutrients.

• Protein-Packed: Chickpeas and feta offer plant and dairy-based protein.

• Heart Healthy: Olive oil and vegetables promote cardiovascular health.

• Easy & Quick: Minimal prep with one-pan cleanup.

Q&A

Q1: Can I make this recipe vegan?
Yes—replace feta with vegan feta or omit entirely and drizzle with tahini for creaminess.

Q2: How do I store leftovers?
Cool completely, store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.

Q3: Can I use fresh chickpeas instead of canned?
Yes—just cook them first until tender, then roast as directed.

Q4: What can I serve with this dish?
Pairs well with pita bread, couscous, quinoa, or grilled chicken/fish.

Q5: Can I freeze it?
Freezing is not recommended as zucchini becomes mushy after thawing.