Ingredients
1 small zucchini, cubed1 teaspoon olive oil2 teaspoons minced garlic1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon Italian seasoning1/4 teaspoon crushed red pepper flakes, optional1/4 cup shredded Parmesan cheese
Preparation
In a small skillet, saute zucchini in oil until tender. Add garlic; saute 1 minute longer. Stir in the garbanzo beans, tomatoes, Italian seasoning and pepper flakes if desired; heat through. Sprinkle with cheese.
