Preheat the oven to 410ºF (210ºC). Quarter the zucchini lengthwise and chop. Drain and chop mozzarella into one-inch pieces. Peel and finely chop onion and garlic. Add everything to a 13 by 9 by 3 inch or 5-quart baking dish.
Add all the ingredients to the baking or casserole dish. Mix well.
Place in the middle of the oven and bake for between fifty minutes to an hour. The casserole is done when the onions are cooked and the top is nice and thick.
Remove and allow to cool for five-ten minutes before serving. Enjoy!
Notes:
Make sure to chop the onion finely or it will take even longer to cook this casserole.
1½ teaspoons of hot sauce for a mild dish, 2 for medium-spicy, and 2½ or over for hot. Use a vinegar-based hot sauce.
This dish can be assembled, covered, and refrigerated for up to 48 hours before baking.
Don’t mix up the chickpea casserole before serving or you’ll make the mozzarella stringy.
Serve with a side of couscous for the tastiest combination, but it’s also lovely over pasta, rice, or mashed potatoes.
Leftovers can be stored tightly covered in the fridge for up to five days, or in the freezer for up to three months.
Nutritional Info:
Serving: 1bowl | Calories: 339kcal | Carbohydrates: 38g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 886mg | Potassium: 209mg | Fiber: 9g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 9mg | Calcium: 267mg | Iron: 3mg
