Basil, marjoram, dill, mint, or thyme work equally well here.

2 T extra virgin olive oil
1-lb zucchini, cut into 1/4-inch thick slices
1-1/2 c cooked garbanzo beans, drained if canned
2 large garlic cloves, chopped fine
salt and pepper, to taste
2 T finely chopped fresh parsley

1. Heat the olive oil in a large skillet over medium heat and cook the zucchini, chickpeas, garlic, salt, and pepper until the zucchini slices are slighlty soft, about 15 to 20 minutes. Toss with the parsley or other herb you are using and serve hot or at room temperature.