Description
A super easy, veggie-packed skillet dish with zucchini, chickpeas, and plenty of melty cheese. Ready in under 30 minutes and perfect for when you need a fast, meatless meal that still hits the spot.
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons half-and-half (or heavy cream)
- 1 cup shredded mozzarella
- 1/3 cup shredded parmesan
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until softened and slightly golden. Add minced garlic and cook for 1 more minute.
- Sprinkle in cumin and smoked paprika, stirring to combine with the onion and garlic.
- Add the zucchini and cook for 5-7 minutes, until slightly tender but still with a bite.
- Stir in chickpeas, salt, and pepper. Cook for 3-4 minutes to blend flavors.
- Lower the heat, pour in the half-and-half, and stir in mozzarella and parmesan until melted and creamy.
- Turn off heat, garnish with chopped parsley, and squeeze lemon juice over the top before serving.
Notes
Delicious on its own or served over rice, quinoa, or couscous. Add red pepper flakes if you like a kick!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 30mg
Keywords: zucchini, chickpeas, skillet, weeknight dinner, meatless