Tuscan Zucchini & Parmesan Chickpea Squares (Hot Sheet-Pan)
Savory gluten-free sheet-pan squares of chickpea flour, shredded zucchini, parmesan and herbs with crisp edges and a tender interior.
Best for Protein-rich summer snack or casual lunch
These Italian-inspired chickpea squares celebrate summer zucchini and legume protein with a rustic hot-sheet-pan technique that gives crisp edges and a custardy center. Parmesan and scallions add savory depth while basil and lemon lift the flavor — great warm or at room temperature for picnics. The batter rests so the chickpea flour hydrates, then is poured into a preheated pan for maximum crust and fast baking.
Ingredients
- 250 g Chickpea flour , sifted
- 400 ml water , room temperature
- 2 large eggs , lightly beaten
- 60 ml olive oil , plus 15 ml for the hot pan
- 80 g grated Parmesan , finely grated (Parmigiano-Reggiano)
- 500 g zucchini , coarsely grated and squeezed dry (about 3 medium)
- 3 scallions , thinly sliced (white and green parts)
- 10 g Fresh basil , chopped
- 4 g Baking powder , about 1 tsp
- 8 g fine sea salt , about 1 1/2 tsp, adjust to taste
- 2 g black pepper , about 1/2 tsp
- 1 lemon , zested (optional – can be omitted)
- 1 g crumbly sea salt , a pinch for sprinkling (optional – can be omitted)
- 120 g herbed Greek yogurt or labneh , optional (optional – can be omitted)
Instructions
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1
Preheat: position an oven rack in the middle and preheat oven to 230°C (450°F). Place a rimmed 30 x 40 cm (quarter-sheet) metal baking pan in the oven while it heats so the pan gets very hot (15 minutes).
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2
Prepare zucchini: grate the zucchini into a large bowl, sprinkle with 1/2 tsp of the salt, toss and let sit 8–10 minutes to draw out moisture; then squeeze the zucchini in a clean kitchen towel or fine sieve until mostly dry. Reserve.
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3
Make batter: in a large bowl whisk together chickpea flour, baking powder, remaining salt, and black pepper. Whisk in water until smooth, then whisk in eggs and 45 ml olive oil. Stir in grated Parmesan, scallions, basil and lemon zest (if using). Fold in the drained zucchini until evenly distributed — batter should be pourable but thick.
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4
Hot-pan pour: remove the preheated sheet pan from oven, pour the remaining 15 ml olive oil into the pan and swirl to coat. Immediately pour the batter into the hot pan and use an offset spatula to spread it into an even layer about 1.2–1.8 cm thick. Sprinkle an extra 10–15 g Parmesan over the top and an optional pinch of coarse sea salt.
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5
Bake: return the pan to the oven and bake at 230°C for 18–22 minutes until edges are deeply golden and the center is set. If you want a more browned top, broil on high for 1–2 minutes at the end — watch closely to avoid burning.
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6
Cool and slice: transfer the pan to a cooling rack and let cool 10 minutes (this helps the interior finish setting). Run a knife around the edges, lift or invert onto a board if desired, and cut into 12 squares. Serve warm or at room temperature with herbed yogurt or a simple salad.