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Zucchini Chickpea Bake


This simple, low carb recipe will taste like a rich Italian feast, but without the calories.

Serves 2-4.


  • 1 Tbsp olive oil
  • 1 small onion, sliced in semi-circles
  • 2 cloves garlic
  • 1 c cooked chickpeas, drained
  • 1 1/2 c crushed tomatoes
  • 1/2 tsp salt
  • 1/4 tsp oregano
  • 1 medium large zucchini, sliced (1/3″ thick)
  • 1/2 c shredded hard cheese (Parmesan, Romano, Asiago blend or similar)


  1. Preheat the oven to 375 degrees F and oil an 11 X 7 X 2 inch baking pan.
  2. In a heavy pot or skillet, heat the olive oil over medium heat. Add onion; saute 4 minutes.
  3. Add garlic; saute another minute.
  4. Stir in chickpeas, crushed tomatoes, salt and oregano. Bring to a boil, reduce heat, cover and simmer 10 minutes.
  5. Place zucchini slices in the prepared baking dish in an even layer.
  6. Spoon the chickpea mixture evenly over the zucchini.
  7. Sprinkle the cheese evenly over the top; bake 25 minutes or until the zucchini is tender but not mushy.
  8. Serve hot.

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