Coat a large nonstick skillet with cooking spray; place over high heat until hot. Add zucchini; saute 4 minutes or until lightly browned, stirring frequently. Add garlic, and saute 1 minute. Add wine; cook 2 minutes. Add beans, salt, and pepper. Reduce heat to medium, and cook 4 minutes or until thoroughly heated. Add basil and oregano; toss. Spoon evenly over couscous; sprinkle with cheese.
Oxmoor House Cooking Light Collection
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