Spinach Zucchini Chickpea Bake Recipe

This Spinach Zucchini Chickpea Bake is a vibrant, one-pan wonder that delivers a satisfying, wholesome meal with minimal cleanup. After extensive testing, I’ve perfected this recipe to create a dish where the zucchini becomes tender, the chickpeas crisp up beautifully, and the spinach wilts into a flavorful base. It’s a reliable, nutrient-packed dinner that proves healthy eating can be incredibly delicious and simple.

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Spinach Zucchini Chickpea Bake

  • Author: Dorothy Miller

Ingredients

Scale
  • 2 cups fresh spinach, chopped
  • 2 medium zucchinis, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp olive oil
  • to taste Salt
  • to taste Pepper
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 cup breadcrumbs (optional, for crunch)

Instructions

  1. Preparation

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