Jacquiline
I am in love with this Zucchini with Sun-Dried Tomato Pesto Chickpeas recipe right now! So much so that I’ve already committed to making this Sun-Dried Tomato Pesto in mega BIG batches and freezing so it’s always available. It’s no secret that I’m very obsessed with pesto. It’s already made two appearances on Grab Some Joy with this yummy Sweet Almond Pesto Salad and and this easy one pan Pesto Chicken with Balsamic Tomatoes. Pesto is one of my absolute favorite things to make because the possibilities are nearly endless with dishes that you can make with it! Which I’m thinking should be it’s own post someday. Titled: My Obsession with Pesto and Why It Should Be In Every Dish. Yes, I’m totally on board with that! 🙂
Since I’ve been on the quick and easy recipe train lately so it’s very worth mentioning that this Zucchini with Sun-Dried Tomato Pesto Chickpeas recipe is made in under 20 minutes is
incredibly easy to make,
healthy,
makes use of the over abundance of summer zucchinis
and is crazy good leftover!
This dish really does show that a healthy and delicious tasting dinner can be made in such a short period of time. And can also use up all of your summer zucchinis, haha! It is absolutely perfect for weeknights when you want to get something healthy on the table for yourself or your family but can’t afford to be slaving in the kitchen forever. Especially in the summer when I’m sure you’re much rather be outside soaking up the long summer nights. Awww!
Recipe Notes
- If you want to bulk this Zucchini with Sun-Dried Tomato Pesto Chickpeas recipe up a bit more I often add in either Italian Sausage or chicken in it. Both will add even more protein to the dish and will make the recipe go even farther, especially if you’re feeding a crowd. 🙂
- If you have any leftover pesto freeze it in an ice cube tray and then place the frozen cubes in bag in the freezer for future use. Ice cube trays are great because they portion out the amount really well and defrost easily!
| Servings | Prep Time |
| 2-4 people | 5 minutes |
| Cook Time |
| 15 minutes |
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This healthy Zucchini with Sun-Dried Tomato Pesto Chickpeas recipe is burstomg with flavor. Cooked and prepped in under 20 minutes!
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- 1/2` cup oil packed sun-dried tomatoes
- 1 handful fresh basil
- 1 handful fresh spinach
- 1 clove garlic (more if you are a mega garlic lover)
- 2 tablespoons pine nuts or walnuts
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese can omit if dairy free
- salt/pepper to taste
- 2 tablespoon olive oil
- 2 cups sliced mushrooms
- 1 large zucchini sliced
- 1 14 oz. can drained and rinsed chickpeas
- In a food processor or high speed blender blend all of the ingredients for the pesto until smooth. If it seems to thick to your liking add in more olive oil until it reaches desired consistency.
- In a large fry pan warm up the olive oil over medium heat.
- Toss in the mushrooms and zucchini. Cook until mushrooms and zucchini are both slightly brown, stirring occasionally for 3-5 minutes.
- Turn heat down to low and add in the chickpeas and desired amount of pesto. I find that I use 1/2 to 3/4 of the pesto. Use the rest to make more later or use with some pasta the following night. 😉
- Stir everything together for a minute or two and then serve immediately. Top with extra Parmesan cheese and/or shredded basil if desired. Enjoy!