Smashed Zucchini with Crispy Chickpeas and Peanuts
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Smashed Zucchini with Crispy Chickpeas and Peanuts

Course: Side Dish, Light Meal, AppetizerCuisine: Fusion, Vegetarian, Healthy
Servings

4

servings
Prep time

15

minutes
Cooking time

25-30

minutes

Ingredients

    • 4 medium zucchini (about 2 lbs / 900g total), washed

    • 1 (15-ounce / 425g) can chickpeas (garbanzo beans), rinsed, drained, and thoroughly patted dry

    • 2 tablespoons olive oil, divided

    • 1/2 teaspoon garlic powder

    • 1/2 teaspoon smoked paprika

    • 1/4 teaspoon ground cumin

    • Salt and freshly ground black pepper, to taste

    • 1/2 cup roasted peanuts (unsalted or lightly salted), roughly chopped

  • For the Dressing:

    • 2 tablespoons soy sauce (or tamari for gluten-free)

    • 1 tablespoon rice vinegar (unseasoned)

    • 1 teaspoon toasted sesame oil

    • 1 teaspoon maple syrup or honey (omit for strict vegan if using honey)

    • 1/2 - 1 teaspoon chili crisp or Sriracha (adjust to desired heat)

    • 1 small clove garlic, minced very finely

    • 1/2 inch fresh ginger, grated or minced very finely

  • For Garnish (Optional):

    • Fresh cilantro or mint, chopped

    • Thinly sliced green onions (scallions)

    • Extra sesame seeds

Directions

  • Prepare Zucchini: Bring a large pot of salted water to a boil. Add the whole zucchini and blanch for 3-5 minutes, just until slightly tender but still firm. Drain well.

  • Smash Zucchini: Once cooled enough to handle, place each zucchini on a cutting board. Using the bottom of a heavy glass, a potato masher, or your palm, gently press down on each zucchini until it slightly flattens and cracks open. Cut the smashed zucchini into 1-inch thick pieces.

  • Prep Chickpeas & Season: In a large bowl, combine the smashed zucchini pieces and the thoroughly drained and dried chickpeas. Drizzle with 1 tablespoon of olive oil. Sprinkle with garlic powder, smoked paprika, ground cumin, salt, and black pepper. Toss well to ensure everything is evenly coated.

  • Roast: Spread the seasoned zucchini and chickpeas in a single layer on a large, parchment paper-lined baking sheet. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, flipping halfway through, until the zucchini is tender and lightly browned, and the chickpeas are crispy.

  • Make the Dressing: While the vegetables are roasting, whisk together all the dressing ingredients in a small bowl: soy sauce (or tamari), rice vinegar, toasted sesame oil, maple syrup/honey, chili crisp/Sriracha, minced garlic, and grated ginger. Taste and adjust seasonings as needed.

  • Combine & Serve: Remove the roasted zucchini and chickpeas from the oven. Transfer them to a serving bowl. Add the chopped roasted peanuts and drizzle generously with the prepared dressing. Toss gently to combine.

  • Garnish: Garnish with fresh chopped cilantro or mint, sliced green onions, or extra sesame seeds if desired. Serve warm or at room temperature.

Notes:

  • Smashed Zucchini: The smashing technique helps the zucchini absorb more flavor and creates wonderful crispy edges. Don't over-smash!
  • Crispy Chickpeas: Ensure chickpeas are very dry before seasoning and roasting. This is key for crispiness.
  • Peanut Prep: Use roasted peanuts. If you only have raw, spread them on a baking sheet and toast them in the oven for 5-7 minutes before adding them to the dish.
  • Spice Level: Adjust the amount of chili crisp or Sriracha in the dressing to your preferred level of heat.
  • Customization: Feel free to add other roasted vegetables like bell peppers or cherry tomatoes to the sheet pan.
  • Make Ahead: The dressing can be made a day in advance. The roasted components are best served fresh for optimal texture, but leftovers can be reheated (though the crispiness may diminish).