Vegetarian Unstuffed Zucchini by by Bobbi Quass via Jon Little

2 T. olive oil
2 medium zucchini, sliced
3 medium ripe tomatoes, in chunks
14 oz. garbanzo beans, canned
1/2 c. onion, chopped
1 t. garlic, minced
3/4 t. basil, dried
1/4 t. black pepper
1/4 c. parmesan cheese
1 t. Tabasco sauce
1/4 t. salt

Heat oil in deep skillet and add all ingredients except for the parmesan cheese and the beans. Add beans. Stir to mix. Cook at medium for 5-10 minutes. Add parmesan cheese and mix. Serve over white rice.

Other Info (pictures, nutrition, etc)

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Topic revision: r2 - 2007/12/21, RickMach
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