Tomato-Basil Zucchini Recipe -
Tomato-Basil Zucchini Recipe
  • READY IN 25 mins

Tomato-Basil Zucchini

Recipe by  

"Fresh zucchini, green pepper and onion simmer briefly in a tomato broth and are topped with Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

    25 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2008

I give this 5 stars on the condition of using a can of Italian diced tomatoes instead of the soup. Every thing else was the same except I used lots of fresh minced garlic. We loved it with these changes-wish I could used fresh tomatoes!

Most Helpful Critical Review
Jul 19, 2008

This definitely has potential. I used a can of Tomato Soup and it was too salty and it tasted way too much like the soup. I'm definitely going to try this again with fresh tomatos, and I think it will be great!


18 Ratings

Jul 14, 2008

I found a big zucchini in the garden and needed a healthy side dish for dinner. This recipe was the ticket. I didn't use the tomato soup. Instead I used a can of chopped Italian tomatoes. I sauteed the onion and 3 garlic minced cloves and zucchini pieces before adding in the tomatoes. I thought this was very good and healthy stewed dish.

Jul 12, 2010

Yum yum yum! This is a great alternative to my standard 'don't know what to do with the zucchini so just saute it with onion' recipe. Perfect flavor, excellent blend of veggies! Only change i made was to add some sliced mushrooms.

Sep 07, 2008

I loved this recipe. I too made some changes, I used a lot of fresh garlic and a dash of celery salt. I used ramano cheese as well and a ton of the two chesses. We had it as a soup type dish, and the cheeses helped thicken it up. I also tried with diced tomatoes instead of tomato soup, and didn't like it as much, not enough flavor defussion. Side note: If you have a gaint zucchini like mike garden likes to produce, cube it without the seeds for a thicker dish, or with the seeds for the more soupie varity.

May 25, 2010

Nice side dish, flavorful. Took one reviewers advice and used diced tomatoes. 3 of us ate it all (shows how good it was!)

Nov 11, 2009

Wonderful! I'm not a big fan of green pepper so I substituted with sliced mushrooms instead. It was fantastic!

Oct 17, 2008

I thru away my other zucchini recipe and now I make only this one. Great flavor (which is great because zucchini doesn't have any flavor) Added a bit of my own seasonings with the ones listed. Perfect!


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