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A comforting, vegan, and gluten-free bake combining fresh spinach, diced zucchini, chickpeas, cherry tomatoes, and aromatic spices baked to a golden finish with an optional crunchy breadcrumb topping.

  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x

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
  • Salt and pepper, to taste
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 cup breadcrumbs (optional, for crunch)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Rinse and drain canned chickpeas thoroughly.
  3. Chop spinach, dice zucchinis, halve cherry tomatoes, chop onion, and mince garlic.
  4. Sprinkle salt over diced zucchini, let sit in a colander 8–10 minutes, then pat dry.
  5. If using frozen spinach, thaw fully and squeeze out excess moisture.
  6. Heat 1 tsp olive oil in a large skillet over medium heat.
  7. Sauté chopped onion until translucent, about 3–5 minutes.
  8. Add minced garlic and cook 1 minute until fragrant.
  9. Add diced zucchini, spinach, cherry tomatoes, and chickpeas to the skillet; season with salt, pepper, dried oregano, and paprika.
  10. Cook mixture, stirring occasionally, for 5–7 minutes until zucchini begins to soften.
  11. Grease a baking dish and transfer the vegetable and chickpea mixture into it.
  12. If using breadcrumbs, optionally lightly toast them with a little oil and sprinkle evenly over the top.
  13. Bake in the preheated oven for 25–30 minutes until the top is golden and veggies are tender.
  14. Let the bake rest for 8–10 minutes before serving.

Notes

To avoid sogginess, thoroughly drain zucchini and spinach before cooking., Taste and adjust seasoning multiple times for best flavor., Add 2–3 tablespoons nutritional yeast or a teaspoon of tomato paste for a cheesy, umami flavor without dairy., Swaps: Use kale or Swiss chard instead of spinach, bell peppers or eggplant instead of zucchini, or lentils/tofu instead of chickpeas., For a crunchy topping, toast breadcrumbs or broil briefly before serving., Leftovers keep up to 3 days refrigerated or 2–3 months frozen., Reheat in a 350°F oven to maintain texture; microwaving may soften the topping., Make kid-friendly by dicing vegetables smaller and reducing spices., Add protein by stirring in cooked lentils, extra chickpeas, cubed tofu, or tempeh before baking.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 220 calories per serving
  • Fat: About 5 grams per serving
  • Carbohydrates: Approximately 30 grams per serving
  • Protein: Around 10 grams per serving