Name: Mediterranean Zucchini And Chickpea Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium zucchinis, sliced; 1 can chickpeas, drained and rinsed; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon paprika; Salt and pepper to taste; 1 can diced tomatoes; 1/2 cup vegetable broth; 1/2 cup crumbled feta cheese; Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
In a large skillet, heat some olive oil over medium heat. Add the onions and sauté until they become translucent, about 3-4 minutes.
Add the minced garlic, dried oregano, thyme, and paprika to the skillet. Stir for an additional minute until fragrant.
Next, add the sliced zucchinis, diced bell peppers, and chickpeas to the skillet. Cook for about 5-6 minutes until the vegetables start to soften.
Pour in the diced tomatoes and vegetable broth. Season with salt and pepper to taste. Simmer for another 5 minutes.
Transfer the vegetable mixture to the prepared casserole dish. Sprinkle the crumbled feta cheese on top.
Cover the casserole dish with foil and bake in the preheated oven for 25-30 minutes, allowing the flavors to meld together.
Once done, remove the foil and broil for an additional 3-5 minutes until the cheese on top is golden and bubbly.
Garnish with fresh chopped parsley before serving. Enjoy this flavorful Mediterranean Zucchini and Chickpea Casserole hot with crusty bread or a side salad.

Ingredients

Instructions

Nutrition Facts