The warm weather always makes me want to eat more summer squash like zucchini – also called courgette. Not only do they make for a light bite, but their delicate emerald skin and white flesh takes on the flavor of herbs and spices fanastically. I love pairing zucchini with garlic and onions (like I am doing today).
Here are some fun nutrition facts about zucchini . . .
Plus, when you toss zucchini with chickpeas (a.k.a. garbanzo beans), the textures compliment each other. The soft creaminess of the chickpeas add body to thinly sliced zucchini pieces, especially when it’s well seasoned with garlic, onions and a hint of salt and pepper. For this dish, it’s simple to make for a dinner party as a side dish or even an appetizer. Enjoy it as an every day lunch on a bed of greens or pair it with tofu, fish, chicken or lean meats like beef or pork tenderloin.
Serves 4 (~ 1 cup each)
1 tablespoon canola oil or grape seed oil
2 garlic cloves, slivered
3 scallions, chopped
1 medium zucchini
1-15 ounce can chickpeas, rinse and drain
Dash of salt and pepper
A sprinkle of feta cheese for garnish (optional)
Place a saute pan over medium heat, add oil, garlic and scallions. Heat through until garlic turns golden brown. Add sliced zucchini and allow to brown on one side. Flip over to brown on other side and add chickpeas. Gently toss to heat through and allow zucchini to sear on both sides. Remove from heat and spoon onto plates. Enjoy!
Nutrition Information (per serving): Calories: 183, Total Fat 6 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 3 mg, Sodium 386 mg, Carbohydrates 28 g, Dietary Fiber 6 g, Sugars 2 g, Protein 7 g
Enjoy eating simply,