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.

Exchanges Per Serving: 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 72; Calories from Fat 33; Fat 4g; Saturated Fat .5g; Cholesterol 0mg; Sodium 171mg; Carbohydrates 10g; Dietary Fiber 2g; Sugars 4.5g; Protein 2g.