Zucchini sheet pan recipe is a good way to use up some of that squash you're starting to get an abundance of (plus a bonus recipe for easy heirloom tomato galette)

Simple ingredients in a fresh, flavorful meal that is also delicious as leftovers

This is one of those easy to pull together summertime dinners that feels special. You can roast the zucchini and chickpeas on the grill  before assembling with the remaining ingredients.  The lemon in this recipe gives it a nice, bright flavor and the warm feta (or use goat cheese if you prefer) gives it that comfort food vibe.

Fiber-rich, protein-rich, and loaded with vegetables.

Recipe is here.

BONUS RECIPE - Easy Heirloom Tomato Galette

This rustic French-inspired tart is one of the best ways to showcase juicy, colorful heirloom tomatoes. Creamy cheese, fresh herbs, and flaky pastry come together for an impressive dish that's surprisingly easy to make. Serve warm or at room temperature with a crisp green salad.

Ingredients

• 1 refrigerated pie crust (or homemade pastry)
• 2–3 heirloom tomatoes, sliced ¼-inch thick
• 4 ounces goat cheese or Boursin Garlic & Fine Herbs cheese
• ½ cup shredded mozzarella or Gruyère
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh basil
• Salt and freshly ground black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Prepare the tomatoes. Arrange the tomato slices on paper towels, sprinkle lightly with salt, and let them rest for 15–20 minutes. Pat dry to remove excess moisture. This helps prevent a soggy crust.
3. Roll out the crust into a 12-inch circle and place it on the prepared baking sheet.
4. Assemble the galette. If using, spread a thin layer of Dijon mustard over the center of the pastry, leaving a 2-inch border. Spread the goat cheese or Boursin over the mustard, then sprinkle with the mozzarella or Gruyère. Arrange the tomato slices in overlapping circles. Drizzle with olive oil and season with thyme, basil, salt, and pepper.
5. Fold the edges of the pastry over the outer edge of the tomatoes, pleating as needed. Brush the pastry with the beaten egg.
6. Bake for 35–45 minutes, or until the crust is golden brown and the cheese is bubbly.
7. Cool for 10 minutes before slicing to allow the filling to set.

Optional Add-Ins

• Caramelized onions
• Thinly sliced zucchini
• Roasted garlic
• Crispy prosciutto
• Parmesan cheese
• Fresh oregano
• A drizzle of balsamic glaze after baking

Garden Tip: Mix red, yellow, orange, green, and purple heirloom tomatoes for a stunning presentation that celebrates the beauty and flavor of the summer harvest.