Roasted Zucchini & Chickpeas with Burrata

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A zesty dish with the tantalizing taste of summer!

Camille C.
Camille C.

8 minutes

Prep time

15 minutes

Cook time

591 cal.

Per serving


Oven, Parchment paper, Sheet Tray



Step 1

Wash, trim & slice the zucchini into rounds.

Chickpeas (canned)

Step 2

Arrange the zucchini & drained chickpeas on a parchment-lined baking tray.

Cumin (ground)

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.

Sun-dried tomatoes
Mint (fresh)

Step 5

Roughly chop the sun-dried tomatoes & mint leaves.

Chickpeas (canned)
Sun-dried tomatoes
Mint (fresh)

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!

Nutrition facts

Average estimated amount for one serving

Energy591 cal.
Fat39 g
Carbohydrates34 g
Protein22 g
Fiber11 g

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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Roasted Zucchini & Chickpeas with Burrata
Very easy