Roasted Zucchini & Chickpeas with Burrata
7 reviewsA zesty dish with the tantalizing taste of summer!
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Utensils
Oven, Parchment paper, Sheet Tray, Knife
recipe
Step 1
Wash, trim & slice the zucchini into rounds.
Step 2
Arrange the zucchini & drained chickpeas on a parchment-lined baking tray.
Step 3
Drizzle with olive oil. Season cumin, salt & pepper. Mix it all together.
Step 4
Roast for 10-15 min at 425°F. Remove from the oven.
Step 5
Roughly chop the sun-dried tomatoes & mint leaves.
Step 6
Arrange the roasted zucchini & chickpeas on a serving plate. Top with torn pieces of burrata. Garnish with sun-dried tomatoes & mint. Season with salt, pepper & a drizzle of olive oil. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 591 cal. |
| Fat | 39 g |
| Carbohydrates | 34 g |
| Protein | 22 g |
| Fiber | 11 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted Zucchini & Chickpeas with Burrata" contains 591 Energy, 39 g of Fat, 34 g of Carbohydrates, 22 g of Protein, 11 g of Fiber.
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