Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1 medium yellow onion (chopped)
  • 8 ounces crimini mushrooms (sliced)
  • 3 garlic cloves (minced)
  • ¾ teaspoons dried oregano
  • ¼ teaspoon red pepper flakes
  • 1/8 teaspoon kosher salt
  • 3 cups cauliflower rice
  • 1 cup thinly slice half-circles zucchini
  • 2 cups favorite marinara sauce
  • 1 14 ounce can of chickpeas, drained & rinsed
  • ¼ cup minced flat-leaf parsley
  • 1/4 cup finely grated Parmesan cheese

Instruction

  • Preheat the broiler.
  • Heat the olive oil in a large nonstick or cast iron skillet, set over medium-high heat.
  • Add the onion and mushrooms. Cook, stirring occasionally, until the vegetables are tender and starting to brown, 5 to 6 minutes.
  • Add the garlic, oregano, red pepper flakes and salt. Cook for 1 minute.
  • Stir in the cauliflower rice, zucchini and marinara sauce. Cook, stirring occasionally, until the cauliflower rice and zucchini are tender, about 5 minutes.
  • Stir in the chickpeas and parsley.
  • Spread the cauliflower rice mixture into an even layer in the skillet. Top with the Parmesan cheese.
  • Place the skillet under the broiler until the cheese is melted, about 1 minutes. Serve.