Roasted Zucchini & Chickpeas with Burrata
Very easy
Camille C.
Camille C.

Roasted Zucchini & Chickpeas with Burrata

8 minutesPrep time

15 minutesCook time

591 cal.Per serving

Ingredients for 1

Burrata

3 oz

Burrata

Chickpeas (canned)

1/2 cup

Chickpeas (canned)

Zucchini

1

Zucchini

Sun-dried tomatoes

1/4 cup

Sun-dried tomatoes

Cumin (ground)

1/4 tsp

Cumin (ground)

Mint (fresh)

1 tbsp

Mint (fresh)

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!