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Zucchini alla Cece

Serving: 6
Ratings Rating: 5.00, 1 Votes | Read Comments
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Ingredients

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 2 small zucchini (1/2 pound total), cut into 1/4-inch-thick slices
  • 1/2 teaspoon dried basil, crumbled
  • 1/4 teaspoon dried thyme, crumbled
  • 1 can (14-3/4 ounces) stewed tomatoes
  • 1 cup canned chick-peas, drained and rinsed
  • 1/8 teaspoon black pepper

Directions

  1. Heat oil in a medium-size skillet over medium heat. Add onion, zucchini, basil and thyme. Cook, covered, 8 minutes, stirring occasionally.
  2. Stir in tomatoes, chick-peas and pepper; cover and simmer 5 minutes or until zucchini is just tender. Serve immediately or refrigerate, covered, up to 3 days; gently reheat before serving.

Nutritional Information (Per Serving)
Calories:113
Protein:4g
Sodium: 349 mg
Fat: 4g
Carbohydrates: 18g
Exchanges: 1 Bread/Starch, 1 Fat; 1/2 Vegetable

Source: Family Circle's All-Time Favorite Recipes



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