Oven, Parchment paper, Sheet Tray
Wash, trim & slice the zucchini into rounds.
Arrange the zucchini & drained chickpeas on a parchment-lined baking tray.
Drizzle with olive oil. Season cumin, salt & pepper. Mix it all together.
Roast for 10-15 min at 425°F. Remove from the oven.
Roughly chop the sun-dried tomatoes & mint leaves.
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!
Average estimated amount for one serving
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.
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