Zucchini Feta Chickpea Skillet

Sautéed zucchini and chickpeas with crumbled feta, seasoned with fresh herbs for a quick, low-carb vegetarian dinner.

Ingredients

  • 2 medium zucchini, sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 100g low-fat feta cheese, crumbled
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until softened.
  2. Add sliced zucchini and cook for 5-7 minutes, stirring occasionally, until tender and lightly browned.
  3. Stir in chickpeas and oregano, cook for another 3 minutes to heat through. Season with salt and pepper.
  4. Remove from heat, sprinkle with crumbled feta and garnish with fresh basil. Serve warm for two.

Notes

  • Use low-fat feta to keep it light. This dish is naturally low glycemic due to zucchini and chickpeas.
  • For variation, add cherry tomatoes for extra juiciness without increasing carbs significantly.

Recipe Variations

  • Tomato Addition: Include 1 cup halved cherry tomatoes in step 2 for a Mediterranean twist.
  • Herb Swap: Replace oregano with fresh thyme for a milder flavor.
  • Protein Boost: Top with a poached egg per serving for added protein.

Calories Estimate

Approximately 350 calories per serving (for two portions).