This one skillet meal screams summer with all its fresh ingredients! My favorite part of this mediterranean chickpea zucchini skillet? The wine sauce! It ties the whole dish together.
Ok, so no duh, I love the wine sauce. I do love wine. It’a also an important component because it keeps the skillet moist. Mine completely absorbed (so it wasn’t very saucy) but the flavor it added was SO good!
Whenever cooking with wine, choose something that you would actually drink. I choose something inexpensive, and usually poor myself a glass as well. If you wouldn’t drink the wine, why do you want it in your food? Never waste money on the “cooking wines” in the vinegar isle. They aren’t worth it.
Caramelizing zucchini in the skillet is my favorite way to eat it. This recipe is simple, but with quality fresh ingredients. Quality ingredients and the right cooking method is all you need for a delicious meal! And in only one skillet, it is super simple and easy to make!
Variations to the Mediterranean Chickpea Zucchini Skillet recipe:
- Use more fresh herbs. I always have dried on hand, but fresh would be delish. You have to cook dried herbs to bring out their flavor, but you can simply add fresh herbs at the end.
- Choose a different veggie. I have plenty of zucchini to use up from the garden, but many veggies would work. Try eggplant, carrots, or another type of squash such as yellow or pattypan.
- Other simple swaps: capers for olives, Italian seasoning instead of basil and rosemary, or sun-dried tomatoes for cherry tomatoes.
- Double the recipe. As written, it would be great for date night, but you can easily make more. Cook the zucchini in batches to ensure that it carmalizes instead of steams.
- ½ cup onion, diced
- 1 TBS Butter or olive oil
- 2 cups zucchini, chopped (about 1 medium)
- 1 cup cooked chickpeas (from a can, drained and rinsed)
- 2 garlic cloves, minced
- ¼ tsp each: salt and red pepper flake
- ½ tsp each: dried basil and rosemary
- ⅓ cup white wine
- 1 cup halved cherry tomatoes
- Crumbled feta, sliced olives,and fresh minced parsley, for garnish
- Combine onion and butter in a skillet. Saute until the onion is translucent, 2-3 minutes.
- Add zucchini and saute over high heat until the zucchini is just starting to brown. Mix in chickpeas and brown the other side of the zucchini.
- Mix in garlic, salt, red pepper flake, dried basil and rosemary. Saute 1 min.
- Pour in white wine and stir until it is absorbed or thickened. Remove from heat and stir in tomatoes.
- Garnish with feta, olives and parsley to taste.
This is so good, healthy, adaptable and easy! Its a quick meal with all the nutritional benefits. Thank you for making my life easier 😊
Thank you for your kind words, Carina!
We made this for dinner last night. Delicious! I used capers, as no olives were on hand, and enjoyed it immensely. Thanks for the recipe! Ellen
Thanks for letting us know how much you enjoyed the recipe, Ellen! Capers are a favorite of mine, I will have to try them in this recipe!
Sounds wonderful!
You would love this recipe Lin!