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Sheet-pan roasted zucchini and chickpeas get smothered in a creamy, bourbon-spiked Don Pepino tomato sauce, finished with bacon and Parmesan.
recipe
how to make
Recipe Detail
- Prep Time
- 10 min
- Serves
- 4
- Power
- 417 kcal
Ingredients
- Zucchini, cut into sticks
- 1 lb
- Chickpeas, drained and rinsed
- 1 (15 oz) can
- Grape tomatoes, halved lengthwise
- 4 oz
- Olive oil, divided
- 2 tablespoons
- Sea salt
- 1/2 teaspoon
- Black pepper
- 1/2 teaspoon
- Italian seasoning, divided
- 2 tablespoons
- Sauce: Olive oil
- 1/2 tablespoon
- Sauce: Garlic, minced
- 1 tablespoon
- Sauce: Onion, finely chopped
- 1/2 cup
- Sauce: Crushed red pepper
- 1 teaspoon
- Sauce: Bourbon
- 3 oz
- Sauce: Honey
- 1 tablespoon
- Sauce: Don Pepino Pizza Sauce
- 15 oz
- Sauce: Cottage cheese, blended
- 12 oz
- Garnish: Bacon crumbles
- 2.5 oz
- Garnish: Parmesan cheese, grated
- 1/3 cup
- Garnish: Fresh Italian parsley, chopped
- 1/4 cup
-
Step 1
Preheat oven to 400°F. Toss zucchini sticks, chickpeas, and halved tomatoes with 2 tbsp olive oil, salt, pepper, and 1 tbsp Italian seasoning. Spread on a baking sheet and roast 20-25 minutes, shaking halfway through.
-
Step 2
While the vegetables roast, blend the cottage cheese until mostly smooth (a few lumps are fine); set aside.
-
Step 3
Heat 1/2 tbsp olive oil in a skillet over medium heat with the garlic and onion; cook 2-3 minutes until softened. Stir in the red pepper flakes and remaining 1 tbsp Italian seasoning for 30 seconds.
-
Step 4
Pour in the bourbon and stir for 30 seconds to deglaze the pan.
-
Step 5
Add the Don Pepino Pizza Sauce and cook 2 minutes until heated. Stir in the blended cottage cheese and cook, stirring constantly, 2 more minutes until warmed through.
-
Step 6
Toss the roasted vegetables with the sauce (or plate separately) and top with Parmesan, parsley, and bacon crumbles.
People Have Opinions
About Their Sauce.
Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.
I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.
We use it behind the counter at our shop. Consistent every batch, which matters more than people think.
