Roasted Zucchini, Chickpeas + Basil Parmesan Sheet Pan

A simple side or main best with fresh summer zucchini and basil at their peak featuring chickpeas to add fiber, protein and help balance blood sugar.

Serves: 4

Ingredients

• 2 medium zucchini, cut into thick half moons

• 1 (15-ounce) can chickpeas, drained, rinsed, and very well dried

• 2 tablespoons extra virgin olive oil

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• ½ teaspoon dried oregano

• Salt and freshly ground pepper

• ½ cup grated Parmesan

• 1 cup loosely packed basil leaves

• Zest of 1 lemon

• 1 tablespoon lemon juice

• Optional: toasted pine nuts, roasted pistachios, or pumpkin seeds

Instructions

1. Heat oven to 425°F.

2. Toss the zucchini and chickpeas with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.

3. Spread everything on a large sheet pan in a single layer.

4. Roast for 25–30 minutes, stirring once halfway through, until the chickpeas are crisp and the zucchini is golden around the edges.

5. While still warm, toss with the lemon zest and juice.

6. Fold in most of the basil (torn rather than chopped) and half the Parmesan.

7. Top with the remaining basil, more Parmesan, and toasted nuts or seeds if using.

Serving Ideas

• With grilled chicken or salmon

• Tossed with arugula for a warm salad

• On top of whipped ricotta or cottage cheese with crusty sourdough