Sheet pan zucchini and squash with chickpeas and feta
Zucchini, yellow squash, red onion and crispy chickpeas roasted with oregano, then finished with salty feta, lemon and a swoosh of hummus.
- 45 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.68 a serving
- 500 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 zucchini, medium
- 2 yellow squash, medium
- 1 red onion
- 2 cans chickpeas, drained and rinsed
- 1 cup cherry tomatoes
- ¾ cup feta cheese, crumbled
- 1 lemon
- ½ cup hummus
- 2 tbsp fresh dill, chopped (optional)
From your pantry
- 3 tbsp olive oil
- 1½ tsp dried oregano
- 1 tsp garlic powder
- 1¼ tsp salt
- ½ tsp black pepper
Each serving has about 500 calories, 23 g protein, 54 g carbs and 24 g fat, and costs about $3.68 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No feta cheese? Goat cheese works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cut the zucchini and squash into ¾-inch half-moons and the onion into wedges.
the chickpeas dry with a towel.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Dry chickpeas get crisp. Wet ones just steam.On a large , the vegetables, chickpeas and tomatoes with the oil, oregano, garlic powder, salt and pepper. Spread everything into one layer.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Use two pans if it’s crowded. Space is what gives you browned edges.for 15 minutes, stir, and roast until the squash is in spots and the chickpeas are at the edges, 12 to 15 minutes more.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 28 min
Scatter the feta over the pan and return it to the oven for 3 minutes to .
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Timer: 3 min
Squeeze the lemon over and sprinkle with dill. Spread a spoonful of hummus on each plate and pile the vegetables on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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