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  • Prep-time: / Ready In:
  • Makes 6 cups

This colorful, classic Italian side dish features a saucy medley of fork-tender veggies. Look for 6- to 7-inch zucchini with a vibrant green color for best results: Large zucchini tend to have more seeds and less flavor.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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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Comments (32)

(4.94 from 16 votes)
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JD4 weeks ago
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I made this and it was fantastic! We had tons of leftovers and it’s also fantastic for breakfast! Enjoyed with 7 grain bread.

Bunny1 month ago
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This recipe is easy to make and full of wonderful flavors. This is a versitile recipe and would taste great with other vegetables such as mushrooms or eggplant. I served it over pasta and it would also go well with crusty bread. I will definitely make this recipe again!

TC2 months ago
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Delicious! The vinegar adds a nice flavor and as other commenters have mentioned, it is a great base for multiple modifications based on the veggies you have on hand.

KMV1238 months ago
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We made this last night. It makes 4 servings. We ate it with a side salad and was plenty of food for the two of us. I am looking forward to leftovers. If you want four generous servings than I recommend adding in 8oz of sliced mushrooms.

TvR12 months ago
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We loved it! We added two cups of marina sauce and garlic salt. I wanted a little more spice.

Theodora9 months ago
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I have never met anyone with my initials before! TvR Just to say we are cool to have the same. Looking forward to making this dish

Sebastian1 year ago
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A new go-to for me, I’ve made it multiple times this summer! Sometimes I’ll leave out the zucchini and put in equal amounts eggplant –– if you can’t find an oil-free marinara sauce, use leftover Bravo Sauce! The recipe is on this website. 🙂

Pauline S1 year ago
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We made the recipe as described tonight and it was terrific.
Not knowing how much salt to add, I pinched a little in, then added ume plum paste at the table. Really brought the flavor up a notch.
Next time we will probably try mushrooms, as suggested, and maybe pumfu.
Seems the possibilities are endless. Thanks FOK!

Gretchen Toolan1 year ago
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Super easy and delicious! Always in the lookout for quick delicious meals and this one is a great one. My family loved it and I’m happy to have some leftovers for lunch

Gary1 year ago
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How many servings does it make?
I live alone and need to make no more than 2 servings and I never know how much of each item I need to use.

thank You

Jennifer2 months ago
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If you only need 2 servings, make the full recipe (4 servings) and freeze the extra portions for another day.

Elijah11 months ago
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Same, please reply with this info 🙂

JSM1 year ago
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Added hot pepper flakes, a chopped tomato, fresh oregano and chives since that is what I had on hand…took out the vinegar since I was out! Still tasted great!

Lee Ann1 year ago
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Added cup of sliced mushrooms and shook the nutritional yeast over at the end. Served at a “pizza/salad” potluck and it was great. Only had 1/2 cup leftover to take home. This is a keeper!!!

Stephanie1 year ago
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Great dish! Added nutritional yeast and corn. Made a simple oil-free marinara. Overall, quick, easy, and tasty!

Helen1 year ago
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Where do you find oil free marinara?

Stephanie1 year ago
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Mark Leicester1 year ago
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Why vinegar? Ugh. Why oil free? Nothing wrong with monounsaturated fat unless one wants to loose weight, right? One can be vegan and consume healthy veg oils like olive and canola, right? Please explain.

Scott Hamelin1 year ago
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the rationale is how these oils are processed. https://www.forksoverknives.com/what-to-eat/

Tina B1 year ago
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Patrick: No, not all the FOK recipes are good. There have been some lousy ones I’ve tried.

Mark: canola oil is one of the worst oils to consume. The problem with many olive oils is that the olive oil can be mixed with much cheaper oils (like canola) and it’s not required to be listed on the ingredients panel. That being said, FOK doesn’t think oils should be used at all. Clearly you are not familiar with FOK.

Patrick1 year ago
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Apparently you’ve never read their books. FOK believes Oil is not healthy. Oil is highly processed and it’s not necessary. You should try the recipe before criticizing it because if you followed FOK you would know their recipes are always good.

Lisa1 year ago
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Very easy to make, very flavorful, and tasty. I will definitely make this recipe again. It was that good!

Steven1 year ago
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I also added nutritional yeast and some chipotle powder – awesome recipe and will definitely make again!

Suzette Goebel1 year ago
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Besides the nutritional yeast, I also added chipotle powder and avocado. It makes a delicious taco filler.

Suzette Goebel1 year ago
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I also added the nutritional yeast chipotle powder and avocado. It makes a delicious taco filler.

Steph1 year ago
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Super good! Give it a try everybody!! I took the suggestion and added nutritional yeast as well. So good!

Donna1 year ago
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Made this tonight and added a sprinkle of nutritional yeast, was very good.

Camille Casey1 year ago
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Can you make this and freeze it?

Cathy Jones1 year ago
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I added nutritional yeast too and it was really tasty. I also sprinkled on some of Michael Gregger’s nutty parm. Excellent recipe!

Steph1 year ago
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Made this today for lunch with the intention of taking half for lunch tomorrow (I halved the recipe to begin with) didn’t happen as I ate the entire thing. I also took the suggestion and added nutritional yeast. Super good! Give it a try everybody!!

Lisa Leone1 year ago
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Made this tonight. It was so simple but tasted AMAZING to me!! I did add some mushrooms and nutritional yeast at the end. Sooo good!!

Alyssa1 year ago
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Do you have nutrition info for this recipe?

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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