• 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


  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

Nutritional Information Per Serving:

Calories: 113
Fat: 4 grams
Sodium: 349 milligrams
Protein: 4 grams
Carbohydrates: 18 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1 Bread/Starch, 1 Fat; 1/2 Vegetable

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

Recipe Options

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.