Keto Chickpea and Zucchini Bake
What Started it all:
Chickpeas, Zucchini, oats, oven
Here's a delightful keto-friendly recipe that brings together the wholesome goodness of chickpeas and the fresh, comforting flavor of zucchini. This dish is perfect for a cozy meal with family or friends, offering both health benefits and deliciousness.
Ingredients
- 2 cups chickpeas (cooked or canned, drained and rinsed)
- 2 medium zucchinis, sliced into thin rounds
- 1/4 cup oats (optional, for a slight crunch)
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the chickpeas, sliced zucchinis, olive oil, garlic powder, dried oregano, salt, and pepper. Toss everything together until the chickpeas and zucchinis are well coated with the seasonings.
- Transfer the mixture into a baking dish, spreading it out evenly.
- Sprinkle the oats over the top for an optional crunchy texture, and then cover the entire dish with grated Parmesan cheese.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.
- Once done, remove from the oven and let it cool for a few minutes before serving.
This Keto Chickpea and Zucchini Bake is a wonderful, heartwarming dish that’s both nutritious and satisfying. Enjoy it as a main course or a hearty side. Happy cooking!