Mediterranean Chickpea & Zucchini Bake
with Rice, Feta & Garlicky Yogurt Sauce
Nutrient-packed chickpeas and zucchini combined with rice and our flavorful Turkish spice blend make for a hearty Mediterranean-inspired vegetarian bake. In the hot oven the feta becomes lightly browned and melts just enough to make it creamy and delicious. A final drizzle of garlicky yogurt sauce adds a bright, tangy touch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Feta Cheese
(Contains Milk)
1 unit
Microwavable Rice
4 tablespoon
Yogurt
(Contains Milk)
1 unit
Veggie Stock Concentrate
1 teaspoon
Garlic Powder
1 unit
Zucchini
1 tablespoon
Turkish Spice Blend
1 unit
Chickpeas
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Massage rice in package to break up grains. Trim and quarter zucchini lengthwise; cut crosswise into 1⁄2-inch- thick quarter-moons. Drain and rinse chickpeas.
• In an 8-inch-by-8-inch baking dish (9-inch-by-13-inch baking dish for 4 servings), combine rice, zucchini, chickpeas, stock concentrates, Turkish Spice Blend, half the garlic powder, 1⁄4 cup water, and 1⁄2 tsp salt (1⁄2 cup water and 1 tsp salt for 4). Evenly top with feta and a large drizzle olive oil. • Roast on top rack until veggies are tender and cheese is just beginning to brown, 18-20 minutes.
• Meanwhile, in a small bowl, combine yogurt and remaining garlic powder. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.
• Divide chickpea and zucchini bake between plates and drizzle with garlicky yogurt sauce. Serve.
