Zucchini Tomato Chickpea Casserole

Name: Zucchini Tomato Chickpea Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium zucchini, sliced; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14.5 oz) diced tomatoes, with juices; 1 medium onion, chopped; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 2 cups shredded mozzarella cheese; 1 tablespoon olive oil

Highlighted under: Comfort Food

I absolutely love making Zucchini Tomato Chickpea Casserole in the summer months when zucchini is bursting with flavor. This comforting dish is not only easy to prepare but also combines a delightful medley of textures and tastes. Each bite is a celebration of fresh ingredients, and I enjoy knowing it's packed with nutrition too. It’s perfect for weeknight dinners, and I often make a double batch because the leftovers taste even better the next day!

Created by

Jenna Rowland

Last updated on 2026-01-18T03:34:14.722Z

When I first decided to experiment with this casserole, I was trying to find a way to use up some fresh zucchini from my garden. I combined it with canned chickpeas and tomatoes, which I always have on hand, and the result was a delightful surprise! The flavors meld beautifully as it bakes, creating a dish that is both hearty and wholesome.

One tip I discovered is to layer the ingredients in a way that allows the tomatoes to release their juices, which then cooks down and infuses the dish with incredible flavor. Trust me, don’t skip this step—it makes all the difference in texture and taste!

        Why You Will Love This Recipe
        A vibrant combination of fresh vegetables and protein-rich chickpeas
Comforting and satisfying, yet light enough for any meal
Perfect for meal prep or feeding a crowd

      

Understanding the Ingredients

The star ingredients of this casserole are undoubtedly the zucchini and chickpeas. Zucchini adds a light, refreshing quality, while chickpeas bring hearty protein and texture. Make sure to select firm, fresh zucchini for the best flavor. If you have larger zucchini on hand, scoop out some of the seeds to prevent excess moisture from making the casserole soggy. Additionally, chickpeas act as a great source of fiber, making this dish not just delicious but also nutritious.

Diced tomatoes provide a rich base for the casserole, complementing the zucchini and chickpeas beautifully. Use high-quality canned tomatoes for the best flavor, or opt for fresh tomatoes in the summer for a garden-fresh taste. Incorporating fresh herbs like oregano and basil enhances the aromatic qualities of the dish, so if you have them on hand, feel free to use freshly chopped herbs for a more vibrant flavor profile.

Perfecting Your Technique

Pre-cooking the onion and garlic in olive oil not only builds a fragrant base but also prevents an overpowering raw taste in the finished casserole. Sauté these ingredients until the onion turns translucent, around 5–7 minutes, which will allow their natural sweetness to develop. This step is crucial as it sets the flavor foundation for the entire dish and ensures a well-rounded taste.

When layering your casserole, consider the distribution of cheese and vegetables to ensure each bite is balanced. I like to alternate layers carefully, not only for aesthetics but to allow the zucchini to cook evenly. A gentle toss of the vegetables before layering can also encourage a more even distribution of flavors as they meld together in the oven.

Ingredients

Gather the following ingredients to create this delicious casserole.

Ingredients

4 medium zucchini, sliced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes, with juices
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups shredded mozzarella cheese
1 tablespoon olive oil

Now that you have your ingredients ready, it's time to get cooking!

Instructions

Follow these steps to prepare your Zucchini Tomato Chickpea Casserole.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.

Combine Ingredients

In a large bowl, combine the sautéed onion and garlic with sliced zucchini, chickpeas, diced tomatoes, oregano, basil, salt, and pepper.

Layer in Casserole Dish

In a greased casserole dish, spread half of the zucchini mixture. Sprinkle half of the mozzarella cheese on top, then add the remaining mixture and top with the rest of the cheese.

Bake

Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Serve

Let it cool for a few minutes before serving. Enjoy your hearty casserole!

Once done, serve this casserole warm and enjoy the delightful flavors!

Pro Tips

For extra flavor, consider adding some chopped fresh basil or parsley just before serving.

Storage and Reheating Tips

This casserole stores exceptionally well, making it ideal for meal prep. After cooling completely, cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3–4 days without losing its flavor or texture. Just know that the cheese may harden slightly, but a quick reheat will restore its melty goodness.

For freezing, I recommend portioning the casserole into individual servings to make defrosting easier. Wrap each portion well in freezer-safe wrap and store in a freezer-safe container. When you’re ready to eat, simply thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until heated through, about 20–25 minutes.

Serving Suggestions and Variations

Serve the Zucchini Tomato Chickpea Casserole alongside a crisp green salad for a refreshing contrast. The bright flavors of a lemon vinaigrette complement the rich casserole beautifully. You could also pair it with a slice of crusty bread to soak up any delicious juices left on the plate, creating a well-rounded meal that satisfies without being heavy.

Feel free to customize the casserole to suit your preferences! You can add other seasonal vegetables like bell peppers, spinach, or even eggplant. To make it a heartier meal, consider incorporating some cooked quinoa or rice into the mixture for added texture and nutrients, or swap out mozzarella for a mix of cheeses like feta or goat cheese for a different flavor profile.

Questions About Recipes

→ Can I make this casserole in advance?

Yes, you can prepare it a day in advance and bake it just before serving.

→ What can I substitute for chickpeas?

You can use any canned beans like kidney beans or black beans as a substitute.

→ Is there a vegan version of this recipe?

Absolutely! Just omit the cheese or use a dairy-free cheese alternative.

→ Can I add other vegetables?

Definitely! Bell peppers, spinach, or eggplant would all be great additions.