Prep Time: 10 minutes
Cooking Time: 20 minutes
A hearty vegetarian one-skillet meal that goes together in mere minutes, and costs less then one dollar a serving. Wondering what to do with all that end of summer garden zucchini? Tomato-Basil Zucchini is a wonderful solution!
1 can (10.75 oz.) condensed tomato soup
1 Tbs. lemon juice
1/2 tsp. dried basil, crushed
1/2 tsp. garlic powder
4 med. zucchini, sliced
1 sm. green pepper, cut into 2-inch strips
1 lg. onion, sliced
2 Tbs. grated Parmesan cheese
1. In a large sauté pan, over medium heat, combine the soup, lemon juice, basil, garlic powder, zucchini, pepper, and onion. Heat to a boil.
2. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the cheese. Remove from heat, re-cover, and let set 1 to 2 minutes.
This recipe may find normally non-zucchini eating guests asking for seconds.
Original recipe source: Campbell’s Kitchen