Zucchini-Tomato-Mozzarella-Chickpea-Bake

A simple layered bake with sliced zucchini, cherry tomatoes, chickpeas and low-fat mozzarella, seasoned with garlic and herbs.

Ingredients

Vegetables and Legumes: - 2 medium zucchini, sliced into rounds (about 5mm thick) - 300g cherry tomatoes, halved - 1 can chickpeas (400g), drained and rinsed - 2 garlic cloves, minced

Dairy: - 150g low-fat mozzarella, torn into pieces - 2 tablespoons low-fat Greek yogurt

Seasonings: - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat oven to 200°C (390°F).

  2. Lightly grease a medium baking dish with a small amount of olive oil.

  3. In a bowl, toss chickpeas with minced garlic, half the oregano and basil, salt and pepper.

  4. Layer half the zucchini slices on the bottom of the baking dish, slightly overlapping.

  5. Spread the seasoned chickpeas evenly over the zucchini layer.

  6. Arrange the cherry tomato halves on top of the chickpeas, cut side up.

  7. Layer the remaining zucchini slices over the tomatoes.

  8. Dot the low-fat Greek yogurt over the top layer, then distribute the mozzarella pieces evenly.

  9. Drizzle with olive oil and sprinkle with remaining oregano, basil, salt and pepper.

  10. Cover with foil and bake for 25 minutes.

  11. Remove foil and bake for an additional 10-15 minutes until cheese is golden and vegetables are tender.

  12. Let rest for 5 minutes before serving. Garnish with fresh basil if desired.

Recipe Variations

  • Replace mozzarella with crumbled low-fat feta for a tangier flavor
  • Add thinly sliced red onion between the layers for extra sweetness
  • Mix in baby spinach leaves with the chickpeas for added greens
  • Use halloumi cubes instead of mozzarella for a firmer texture
  • Add a handful of pitted olives for a Mediterranean twist
  • Layer in thin eggplant slices alongside the zucchini

Notes

  • Salting the zucchini slices and letting them drain for 10 minutes before cooking will reduce excess moisture
  • Use buffalo mozzarella or part-skim mozzarella for lower fat content
  • This dish can be prepared in advance and refrigerated before baking
  • Leftovers keep well for 2-3 days in the refrigerator

Calories Estimate