Italian Edamame

2 medium zucchini (about 1 pound total), ends trimmed
1 teaspoon olive oil
2 garlic cloves, minced
1 3/4 cup chopped onion
1 3/4 cup diced red bell pepper
16 oz. edamame, shelled
2 cups canned diced tomatoes with Italian herbs
3/4 cup orange juice
1/2 cup chopped fresh basil
2 cups cooked long-grain brown rice
Basil and orange slices for garnish

Slice zucchini in half lengthwise; cut across to make 1/4 inch slices. Set aside.
Heat olive oil in a large saute pan or wok over medium-low heat. Add garlic and saute for 1 minute.
Add onion to pan. Cook 2 minutes or until pieces begin to soften. Add bell pepper, zucchini, and edamame; stir and cook for 2 minutes.
Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir.
Whisk together reserved tomato and orange juice; pour over vegetables. Turn heat to low and simmer 15 to 20 minutes. Add basil and toss together.
Spoon 1/2 cup rice on each plate. Top with 1 1/2 cups edamame mixture and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user NAMO07.