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Delicious Roasted Zucchini & Chickpeas with Cottage Cheese Tomato Sauce

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A veggie-forward dinner with a creamy bourbon-tomato sauce, chickpeas, roasted zucchini and just enough bacon to keep things interesting.

Sometimes the best recipes happen when you start with something classic and take a few delicious detours. That’s exactly what happened with this Roasted Zucchini & Chickpeas with Creamy Cottage Cheese Tomato Sauce (it’s like a healthy riff on vodka sauce that I like to call Joe’s sauce because that just rolls off the tongue better, lol).

I started with Don Pepino Pizza Sauce, an OG sauce that’s been around since 1950. It’s made with vine-ripened Jersey tomatoes and has no added sugar or additives, so it brings plenty of rich tomato flavor without needing a long ingredient list.

I wasn’t in a pizza mood, so I took a little inspiration from vodka sauce—but gave it my own twist. Bourbon replaces the vodka, and blended cottage cheese takes the place of heavy cream. The cottage cheese makes the sauce creamy while sneaking in extra protein.

The finished dish is saucy, savory, slightly indulgent and loaded with roasted zucchini and chickpeas. And yes, I finished it with  bacon crumbles. Because “veggie-forward” does not mean “bacon-forbidden.” 😂 LOL – but if you’d like to keep it vegetarian friendly, just omit the bacon crumbles (easy-peasy).

Why You’ll Love It

It’s veggie-forward—but actually satisfying. Roasted zucchini brings caramelized edges and tons of flavor. The roasted grape tomatoes add color while chickpeas add fiber, plant-based protein and enough substance to make this feel like a real dinner and not a sad pile of vegetables.

The sauce does the heavy lifting. Don Pepino’s tomato sauce gives this dish a rich, tomato-forward base right from the start. That means less work for me (I don’t have to stand over a simmer pot all day) but still get lots of old-world tomato flavor in the finished dish. Add bourbon, garlic and seasonings, then blend in cottage cheese and you get a creamy sauce that tastes MUCH more decadent than the ingredient list suggests.

 Cottage cheese = creamy + protein. Blending cottage cheese into the sauce is one of my favorite tricks for adding creaminess without relying on heavy cream. It also helps bump up the protein, giving this dinner 20 grams of protein per serving.

Leftovers are FIRE. Honestly, I think this might be even better the next day. The flavors have time to hang out, the sauce gets even more delicious and it reheats beautifully. Make it for dinner and you’ve got an easy lunch waiting for you.

Easy to customize. Want to push the protein even higher? Stir in about 1 cup of cooked, chopped chicken breast for a heartier meal. Cooked shrimp would also be delicious, or you could add another protein you love. This is one of those recipes that gives you a great starting point and plenty of room to make it your own.

Great macros. This recipe makes 4 servings, with approximately 417 calories, 32g carbohydrates, 18g fat and 20g protein per serving.

To learn more about Don Pepino Pizza Sauce

This roasted zucchini and chickpeas recipe features a creamy bourbon tomato sauce made with cottage cheese for a delicious, protein-packed veggie-forward dinner.
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Roasted Zucchini and Chickpeas with Creamy Cottage Cheese Tomato Sauce
Prep Time
10 mins
Cook Time
5 hrs 30 mins
Total Time
40 mins
 

This roasted zucchini and chickpeas recipe features a creamy bourbon tomato sauce made with cottage cheese for a delicious, protein-packed veggie-forward dinner.

Servings: 4 people
Calories: 417 kcal
Ingredients
  • For veggies:
  • 1 lb. zucchini cut crosswise in 1/3s and then cut into ‘sticks’
  • 1 15 oz. can chickpeas drained and rinsed
  • 4 oz grape tomatoes halved lengthwise
  • 2 tbsp olive oil divided
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 2 tbsp Italian seasoning divided
  • For Sauce:
  • 1.2 Tbsp. olive oil
  • 1 tbsp minced garlic
  • ½ cup finely chopped onion
  • 1 teaspoon crushed red pepper
  • 3 oz. bourbon
  • 1 tbsp honey
  • 15- oz can Don Pepimo pizza sauce
  • 12 ounces cottage cheese blended
  • Garnish:
  • 2.5 oz bacon crumbles
  • 1/3 cup grated Parmesan cheese
  • ¼ cup chopped fresh Italian parsle
Instructions
  1. Preheat oven to 400F.
  2. Slice zucchini in 1/3s crosswise, and then slice each 1/3 into half. Next to make “sticks”, cut each half into approx. 4 to 5 cuts lengthwise. Set aside in large bowl
  3. Drain and rinse chickpeas; set aside in the large bowl.
  4. Cut the tomatoes in half, lengthwise. Set aside in the large bowl.
  5. Drizzle veggies in the bowl with the 2 tbsp of olive oil. The sprinkle on salt, pepper, and 1 Tbsp. of the Italian seasoning and stir until evenly coated.
  6. Pour out prepared vegetables onto rimmed baking sheet and roast in oven for 20-25 minutes, shaking up halfway through for even cooking.
  7. While veggies are roasting, prepare the sauce.
  8. Add cottage cheese to the blender and process until mostly smooth (a few lumps okay); set aside.
  9. In 10” skillet, add ½ tbsp olive oil, along with minced garlic and onion and sauté until softened and fragrant; approx. 2-3 minutes. Next add in red pepper flakes and remaining 1 tbsp Italian seasoning and stir until bloomed, approx. 30 seconds.
  10. Pour in the bourbon and deglaze the pan quickly; stirring for 30 seconds.
  11. Next pour in the pizza sauce. Stir around for 2 minutes or so until heated.
  12. Next add the blended cottage cheese. Stir continuously for another 2 minutes, or until heated through.
  13. Garnish with Parmesan cheese, chopped parsley and bacon crumbles
Recipe Notes

417 cal, 32g carb, 18g fat, 20g protein

4 Fast & Fit Zucchini Recipes to Fuel Summer Adventures

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When summer rolls around, zucchini seems to be everywhere — overflowing from backyard gardens, filling farmers market stands, and showing up in abundance at grocery stores. While zucchini is available year-round, its peak season is summer. Here in Central Texas, zucchini season typically kicks off in late spring and keeps producing until the first frost.

If you’ve ever found yourself wondering what to do with an armful of zucchini, you’re not alone. Fortunately, this versatile summer squash is one of the easiest vegetables to incorporate into an active, healthy lifestyle.

Why Zucchini Deserves a Spot on Your Plate

Whether you’re training for a race, hitting the gym, staying active after 50 or at any age, or simply trying to eat more vegetables, zucchini offers several nutritional benefits. Plus, you can eat it so many ways, sauteed, steamed, zoodle’d, grated and used in baking recipes, pureed — even eaten raw as a salad ingredient or crudite for dunking into dip.

Low in Calories, High in Volume: One medium zucchini contains only about 30 calories while providing plenty of bulk and satisfaction. Its high water content can help support hydration during the hot summer months, making it a smart addition to meals and snacks.

Rich in Antioxidants: Zucchini contains antioxidants including vitamin C, lutein, and zeaxanthin. These compounds help combat oxidative stress caused by exercise, aging, and everyday environmental factors.

Supports Digestive Health: With both soluble and insoluble fiber, zucchini can help promote healthy digestion and support gut health. Fiber also contributes to fullness, helping you stay satisfied between meals.

Provides Important Nutrients: Zucchini delivers potassium, vitamin C, vitamin B6, folate, and manganese. Potassium is especially important for active individuals because it helps regulate fluid balance and supports muscle function.

Extremely Versatile: Perhaps zucchini’s greatest superpower is its versatility. It can be roasted, grilled, spiralized, air fried, blended into soups, stuffed, baked into breads, or added to smoothies. Its mild flavor pairs well with almost any cuisine.

4 Delicious Ways to Enjoy Summer Zucchini

If you’re looking for fresh inspiration beyond basic grilled zucchini, these four recipes are among some of my most favorite showcase just how versatile this summer vegetable can be.

Cheddar Zucchini Chips:If you’re craving something crunchy, these air fryer zucchini chips deliver big flavor with fewer carbs than traditional chips. Thin zucchini slices are coated with crushed cheddar cheese crackers (or Parmesan for a lower-carb option) and air fried until crisp and golden. They’re perfect as a snack, game-day appetizer, or side dish served with your favorite healthy dip. Get the recipe: Cheddar Zucchini Chips in Air Fryer

‘Tis the season for zucchini and Hatch green chile – use up your bumper crop of summer produce in this delicious soup that can be served hot or cold. Makes 6 servings, each with 134 cal, 4g fat, 11g net carb and 6g protein.

Hatch Green Chile Zucchini Soup: This creamy zucchini soup proves that comfort food can still be nutritious. Hatch green chiles add a subtle kick while zucchini creates a velvety texture without needing heavy cream. One of the best things about this recipe is its versatility. Enjoy it warm for a comforting meal or chilled on a hot summer day when turning on the stove sounds less than appealing. Get the recipe: Hatch Green Chile Zucchini Soup

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!

Mushroom Pizza Stuffed Zucchini Boats: Pizza night gets a healthy makeover with these protein-packed zucchini boats. Filled with pizza sauce, mushrooms, and cottage cheese, they deliver all the flavors you love while adding extra vegetables and protein to your plate. They’re satisfying enough for a main dish but also work well as a hearty side. Get the recipe: Mushroom Pizza Stuffed Zucchini Boats

Green Glow Chilled Zucchini Salad with Lemon Gremolata Dressing: This vibrant zucchini salad is packed with green goodness and fresh summer flavor. Spiralized zucchini serves as the base, while edamame, avocado, pistachios, and other nutrient-rich ingredients add satisfying texture, healthy fats, plant-based protein, and fiber. Finished with a bright lemon gremolata dressing, every bite delivers a refreshing burst of citrus that’s perfect for warm-weather meals, meal prep, or a light post-workout lunch. Get the recipe: Green Glow Chilled Zucchini Salad with Lemon Gremolata Dressing

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Hatch Green Chile Zucchini Soup, Hot or Cold!

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Summer soups are a lovely way to enjoy the season’s freshest flavors, and this Hatch Green Chile Zucchini Soup is no exception. Combining two of summer’s most vibrant vegetables, this dish is both a delicious and nutritious option that can be served hot or cold, making it versatile for any occasion.

Whether you’re trying to make the most of a bumper crop of Hatch chiles or zucchini (and goodness knows, there can be bushels at the end of summer, this soup is a quick and easy way to transform summer produce into a satisfying meal.

With the added richness of potatoes, onions, and garlic, all sautéed with a hint of cumin before simmering in broth and puréeing to a silky texture, it’s a low-calorie side dish or light lunch that will leave you feeling nourished. Plus, with 6 grams of protein per serving, it’s as filling as it is flavorful. A finishing touch of lime, feta, and cilantro adds a tangy brightness that elevates every spoonful.

HATCH GREEN CHILE ZUCCHINI SOUP TIPS

Hatch Green Chiles: August through September is prime time for these beloved green chiles that hail from New Mexico (but typically available across the country at the end of summer). If you fresh roast your peppers, stick over a flamer, on the grill or in a broiler until the skins blister up black. Remove, let cool in a paper bag for 5 minutes and then in a bowl of cool water, slip off the skins, remove the stem and rise out the seeds before chopping. If Hatch aren’t available to you, and you still want to use a fresh chile – Poblano will make a good substitute. OR, for convenience, there are a number of prepped frozen Hatch green chile and canned/jarred hatch peppers available.

Puréeing: The silky, smooth texture in this hatch green chili soup with zucchini comes from puréeing the sautéed veggies that have been simmered in sauce. It’s very convenient to puree soup right in the pot with an Immersion Blender. However, you can use a traditional stand blender or food process, but DO NOT add hot soup to the blender – the hot liquids will expand and explode all over the kitchen, making a mess and potentially creating a burn hazard. Instead, 1) let soup cool to a warm or room-temp status, 2) ONLY fill blender pitcher half way, 3) add lid slightly askew to let any warmth out (drape dish towel over); and 4) start blending slowly in “pulses” to ensure that it will react fid.

 Toppings: This soup is amazing as-is, but various toppings like a squirt of lime or lemon juice, crumbled feta or queso fresco, fresh herbs like cilantro, or even a little sour cream, crema or drizzle of flavored olive oil.

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‘Tis the season for zucchini and Hatch green chile – use up your bumper crop of summer produce in this delicious soup that can be served hot or cold. Makes 6 servings, each with 134 cal, 4g fat, 11g net carb and 6g protein.
Print
Hatch Green Chile Zucchini Soup
Prep Time
10 mins
Total Time
30 mins
 

‘Tisthe season for zucchini and Hatch green chile – use up your bumper crop in thisdelicious soup that can be served hot or cold. Makes 6 servings, each with 134cal, 4g fat, 11g net carb and 6g protein.  

Course: entree soup, lunch, Soup
Cuisine: Southwestern
Keyword: green chile, hatch, soup, zucchini
Servings: 6 servings
Calories: 134 kcal
Ingredients
  • 3 mild Hatch green chilis – roasted peeled and chopped (or 1 cup chopped canned or frozen option)
  • 1 Tbsp olive oil
  • 2/3 cup diced onion
  • 1 ½ lbs. zucchini- sliced about 4 cups
  • 8- oz potato peeled and chopped
  • 1 quart chicken broth
  • 1 Tbsp minced garlic
  • 1 Tbsp ground cumin powder
  • 1 tsp salt
  • Optional garnish: Lime feta cheese, cilantro
Instructions
  1. Roast chiles over direct flame or in broiler, using tongs to flip every minute or until outside is blistered black. Set in covered container to “sweat’ for 5 minutes, then peel, seed and chop.
  2. Add chopped vegetables (onion, zucchini, potato and hatch chiles) to soup pot and drizzle with olive oil; sauté on medium-high for 7-9 minutes until vegetables becoming tender. Add garlic and cumin; sauté for another 1-2 minutes until fragrant.
  3. Add chicken broth to cover vegetables and simmer over medium heat for 10 more minutes.
  4. Keep soup in pot and insert an immersion blender to puree soup contents. OR, let soup cool to warm and blend in a high-wattage blender (DO NOT BLEND WHILE HOT, that’s dangerous)
  5. Serve warm or cold, topped with a squirt of lime juice, sprinkle of feta cheese and chopped cilantro.
Recipe Notes

Best Low Carb Side Dishes in Air Fryer

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Although I prioritize fitness and healthy eating, I still find myself susceptible to cravings for delicious, crispy “fried” treats. Thankfully, my air-fryer has emerged as my guilt-free solution, transforming indulgent side dishes into wholesome alternatives – these are some of the best vegetables in the air fryer! Explore these low carb air fryer side dish recipes to elevate tonight’s dinner to a new level of satisfaction – even when time is tight!

A low-carb, gluten-free and keto-friendly way to snack and get more vegetables in your day! These easy air fryer zucchini chips use just a few simple ingredients and are done in minutes – perfect for game day entertaining or a delicious side dish and alternative to fries.

Cheddar Zucchini Chips in the Air Fryer stay low carb, thanks to a coating made from crushed cheddar crisps and almond meal, instead of breadcrumbs and flour. Dunk in your favorite dipping sauce, so addictive!

 Honey Ginger Broccoli for Two in Air Fryer is my delicious spin on “crack” broccoli – my kids beg for it and will eat up the whole batch!

Crispy, crunchy and quick, these baked onion rings are lower in carbs thanks to a coating that includes keto-friendly ingredients like crushed pork rinds, Parmesan cheese and coconut flour. A delicious appetizer, game day snack or side dish for steak, burgers and more!

Crispy Low Carb Onion Rings in Air Fryer are a clever way to avoid eating carbs or staying gluten-free. The onions are coated in topping made with crushed pork rinds – a smart and flavorful way to use this old-school snack!

Hatch green chile fries are a quick and easy air fryer recipe suitable for paleo, whole30, gluten free and low carb diets.

Hatch Green Chili Fried in Air Fryer make mage with this popular, milder New Mexico pepper. Of course, you can use any type pepper (even hot ones, if you dare) and even bell pepper strips!

Let cool a couple minutes. Sprinkle with salt and drizzle with honey, toss gently. Sprinkle with granola!

Granola Honey Sweet Potato Fries hit the spot – crunch on the outside, soft on the interior and drizzled with honey, sprinkled with sea salt and upgraded with a lightly spicy granola. Upgraded comfort food to pair up with almost any main dish protein.

TIPS FOR CRISPY AIR FRYER SIDE DISHES

Type of Air Fryer: You can use whatever air fryer you prefer – a smaller “drawer” style one may require you to make some of these recipes in two batches. I prefer a larger oven-style air fryer with a door that pulls downward. That makes it easy for me to check on food, flip it, see what’s going on through the door winder, and also typically cook up the whole batch at once to serve my hungry family.

Can I Use an Oven? Yes, but it will take a little longer. Preheat the oven temperature to the same temperature and increase cooking time by about 33% longer, flipping halfway through. So if an air-fryer recipe says 10 minutes, bake in oven for 15 minutes. Also, it is preferable to use a mesh rack or over the baking sheet or a crisping tray sheet to help promote crispiness.

How do I Reheat Leftovers? It’s best to reheat leftovers in a pre-heated air-fryer (375F) for just a few minutes until crisped up and warmed. Reheating in a microwave is not recommended, as it will made the food soggy.

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Seven Easy Zucchini Recipes to Put On Repeat All Summer

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Does my life need yet another zucchini recipe? YES! Yes, in fact, it does! Even though this squash cultivates joke after joke in the summer about its seemingly inexhaustible, high-volume production (lock the door and turn off the porch lights), I personally can’t get enough of this good-for-me and versatile staple of the season.

Fun & Interesting Facts About Zucchini:

  • What’s to love about zucchini? Here are some reasons to add more zucchini to your life (along with a few fun facts).
  • A medium zucchini (about 200g) has just 33 calories, 6g carbs (2 of which are dietary fiber), 0g fat and 2g protein which make it a good choice for low-carb, keto and diabetic diets.
  • Zucchini is a culinary chameleon. It’s mild flavor allows it to take on the flavor profile of the dish it’s cook in.
  • Zucchini is actually a fruit, botanically speaking. That is harvested while immature from the flowering part of a zucchini plant.
  • In addition to being a great source of dietary fiber, zucchini is also rich in potassium and vitamin C.
  • The world’s largest zucchini was 69.5” long and weight 65 pounds!
  • But bigger isn’t better when it comes to zucchini squash. Zucchini experts say the best-tasting ones are small- to medium-sized. And, the darker the skin, the richer the zucchini is in nutrients.
Gluten Free Salmon Zucchini Quinoa Burgers

Grilled Salmon Zucchini Quinoa Burgers are totally off the hook with fresh flavor and will make a splash at your next backyard cookout, pool party or seaside soiree. Plus, they are a sneaky way to add a little veggie to the meal, thanks to grated zucchini – and we all know zucchini is prolific this time of year.  GET RECIPE

tuna avocado zucchini boats

Mushroom Pizza-stuffed Zucchini Boats are an easy, cheesy, vegetarian meal with a lower-carb profile. Plenty of protein to make this a balanced meal thanks to a satisfying cottage cheese filling. Feel free to customize the toppings if you don’t love mushrooms. GET RECIPE

Chipotle-Lime Code with Summer Veggie Saute is a delicious fish dinner you can make up in a single skillet, no sweat! Fresh and flavorful with a southwestern-inspired medley of veggies that includes corn and zucchini. Also a fast fix  – in only 10 minutes you’ll be feasting.  GET RECIPE:

Zoodles Marinara with Stuffed Mushrooms for meal prep

Zoodles Marinara with Three-Cheese Stuffed Mushrooms is an easy zucchini noodle for your low-carb, gluten-free, vegetarian dinners and meal preps. So simple with steamed, spiralized zoodles and the bottled marinara of your choice (I like a no-sugar added sauce) – and the cheesy stuffed mushrooms on top make this zucchini pasta next level. GET RECIPE

12 Minute Zoodle Noodle Toss

12-Minute Zoodle AND Noodle Toss is for those who want both their veggies and their pasta! It’s a great compromise and the secret ingredient is salty preserved lemons which make this dish so vibrant and tasty. A perfect pairing for the chicken, seafood or meat paring of your choice! GET RECIPE

Green Glow Zucchini Salad with Lemon Gremolata Dressing is a yummy summer dish that is Paleo, Vegan, Gluten-free and super easy to make.

Green Glow Chilled Zucchini Salad with Lemon Gremolata Dressing is more than just another “zoodle” recipe, this salad made of spiralized zucchini also boast loads of other green goodness – like edamame beans, avocados, pistachios, and more. Plus, the lemon gremolata dressing adds lot of citrusy zing! GET RECIPE

Making Pork Verde Zucchini Enchiladas with Hatch Green Chile Pulled Pork

Pork Verde Zucchini Enchiladas are missing just one thing – tortillas! But who needs tortillas anyway, when ribbon-cut strips of zucchini can substitute quite nicely! Creamy and cheesy, this low-carb enchiladas and filled with delicious morsels of shredded pork and mildly spicy green chiles. GET RECIPE