Zucchini alla Cece

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.

Recipe Yield: Serving: 6

Source: Family Circle's All-Time Favorite Recipes
Book Title: Family Circle's All-Time Favorite Recipes

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