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Italian Style Zucchini and Chickpea Saute

Makes 6 Servings

Macros: 287 cal, fat 5g, carbs 51g, protein 14g, fibre 14g


1 onion, chopped (1 cup)

1 large red bell pepper, chopped (1 cup)

6 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon dried thyme

3 medium zucchini, halved lengthwise and cut into ¼-inch slices (4 cups)

1 15-oz. can chickpeas, rinsed and drained (1½ cups)

1 cup oil-free marinara sauce

1 tablespoon white wine vinegar

Sea salt and freshly ground black pepper, to taste

8 to 10 fresh basil leaves, chopped


Heat an extra-large skillet over medium. Add the first five ingredients (through thyme); cook 10 minutes, stirring often and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.

Add zucchini; cook 10 minutes more or until zucchini is tender. Stir in chickpeas, marinara sauce, and vinegar. Season with salt and black pepper. Heat through. Serve immediately garnished with basil.

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