Instructions: Heat the olive oil in a pan over medium heat. Add the garlic and cook for about 30 seconds. Add the entire contents (juice and all) from the can of diced tomatoes. Bring to a simmer.

Cut the zucchini into 1/4-inch slices and add to the pan. Add the rosemary, oregano, and thyme, and stir occasionally until the zucchini is cooked, about 8 to 10 minutes. Season with black pepper and serve.

This recipe yields 4 servings.

Serving size: 2/3 cup.

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