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Tomato-Basil Zucchini

SUBMITTED BY: Campbell's Kitchen

"Fresh zucchini, green pepper and onion simmer briefly in a tomato broth and are topped with Parmesan cheese."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4 star rating.
Read Reviews (3)
READY IN  25 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
  • 1 tablespoon lemon juice
  • 1 tablespoon finely shredded fresh basil leaves
  • 1/2 teaspoon garlic powder
  • 4 medium zucchini, sliced
  • 1 small green pepper, cut into 2-inch strips
  • 1 large onion, sliced
  • 1/4 cup grated Parmesan cheese

DIRECTIONS

  1. Mix soup, lemon juice, basil, garlic, zucchini, pepper and onion in skillet. Heat to a boil. Cover.
  2. Cook over low heat 15 minutes or until vegetables are tender-crisp. Stir in cheese.

FOOTNOTES

  • TIP
  • Delicious with any favorite vegetable combination: sliced yellow summer squash, broccoli flowerets, cauliflowerets, sliced asparagus and/or sliced carrots.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2008 by TRIPLEJ28
I give this 5 stars on the condition of using a can of Italian diced tomatoes instead of the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2008 by JAK3G
I found a big zucchini in the garden and needed a healthy side dish for dinner. This recipe... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2008 by BLIZZARD2502
This definitely has potential. I used a can of Tomato Soup and it was too salty and it tasted... MORE


 
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