Roasted Zucchini & Chickpeas with Burrata

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A zesty dish with the tantalizing taste of summer!

Camille C.
Camille C.
125

8 minutes

Prep time

15 minutes

Cook time

591 cal.

Per serving

Utensils

Oven, Parchment paper, Sheet Tray, Knife

recipe

Zucchini

Step 1

Wash, trim & slice the zucchini into rounds.

Chickpeas (canned)
Zucchini

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.

Burrata
Zucchini
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

View nutritional information

Energy591 cal.
Fat39 g
Carbohydrates34 g
Protein22 g
Fiber11 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.

reviews

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Roasted Zucchini & Chickpeas with Burrata
Very easy