Zucchini-Tomato-Mozzarella-Chickpea Bake

A simple layered bake with sliced zucchini, cherry tomatoes, chickpeas and low-fat mozzarella, seasoned with garlic and Mediterranean herbs. Light, satisfying and packed with plant protein, perfect for a relaxed weeknight dinner.

Ingredients

  • 2 medium zucchini, sliced into 5mm rounds
  • 300g cherry tomatoes, halved
  • 1 can chickpeas (400g), drained and rinsed
  • 2 garlic cloves, minced
  • 150g low-fat mozzarella, torn into pieces
  • 2 tablespoons low-fat Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Preheat oven to 200°C.
  2. Salt zucchini slices lightly, let drain for 10 minutes, then pat dry.
  3. Lightly grease a medium baking dish with olive oil.
  4. Toss chickpeas with minced garlic, half the oregano and basil, salt and pepper.
  5. Layer half the zucchini slices on the bottom of the baking dish, slightly overlapping.
  6. Spread the seasoned chickpeas evenly over the zucchini.
  7. Arrange the cherry tomato halves on top, cut side up.
  8. Layer the remaining zucchini slices over the tomatoes.
  9. Dot the Greek yogurt over the top, then distribute the mozzarella pieces evenly.
  10. Drizzle with remaining olive oil and sprinkle with remaining herbs, salt and pepper.
  11. Cover with foil and bake for 25 minutes.
  12. Remove foil and bake for another 10–15 minutes until cheese is golden and bubbling.
  13. Let rest for 5 minutes, then garnish with fresh basil before serving.

Notes

  • Salting the zucchini beforehand reduces moisture and prevents a watery bake.
  • Use part-skim mozzarella for an even lower fat content.
  • Can be assembled ahead and refrigerated until ready to bake.
  • Leftovers keep well for 2–3 days in the fridge and reheat beautifully.

Variations

  • Swap mozzarella for crumbled low-fat feta for a tangier finish.
  • Add thinly sliced red onion between layers for natural sweetness.
  • Mix baby spinach into the chickpeas for extra greens.
  • Use halloumi cubes for a firmer, saltier bite.
  • Scatter pitted Kalamata olives for a Mediterranean twist.
  • Layer thin eggplant slices alongside the zucchini.

Fun Facts

  • Mozzarella was originally made exclusively from the milk of water buffalo brought to Italy in the 7th century, and the name comes from the Italian mozzare, meaning "to cut off" by hand.
  • Chickpeas are one of the oldest cultivated legumes, with remains found in the Middle East dating back over 7,500 years.
  • Zucchini is botanically a fruit, specifically a berry, and the largest one ever recorded was over 2.5 metres long.
  • Cooking tomatoes actually increases their lycopene bioavailability by up to 4 times compared to eating them raw.