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Simple, healthy and absolutely delicious!
|1 Tbsp olive oil|
|1 cup onion, diced|
|1 garlic cloves, minced|
|2 tsp basil, dried|
|1/2 tsp sugar|
|1/2 tsp black pepper|
|2 bay leaves|
|1 28 oz.can diced tomatoes, undrained|
|1 19 oz.can garbanzo beans, rinsed and drained|
|2 cups zucchini, diced|
|2 cups hot cooked long grain rice|
|1/2 cup BelGioioso Auribella, grated|
- Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; sauté 3 minutes. Add basil and next 4 ingredients. Bring to boil and reduce heat to medium.
- Cook 5 minutes, stirring occasionally. Stir in garbanzo beans; cook 3 minutes. Add zucchini; cover and cook 3 minutes or until zucchini is tender. Discard bay leaves. Serve with rice, sprinkling with BelGioioso Auribella.
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