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Haven't made this one yet, but it sounds fabulous! If the zucchini looks good tomorrow night I'll get some to cook this weekend. Otherwise, will have to wait a bit.
Tomato-Basil Zucchini
from Campbell's Kitchen
Prep/Cook Time: 25 min.
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 tbsp. lemon juice
1 tbsp. finely shredded fresh basil leaves OR 1/2 tsp. dried basil leaves, crushed
1/2 tsp. garlic powder
4 medium zucchini, sliced
1 small green pepper, cut into 2" strips
1 large onion, sliced
1/4 cup grated Parmesan cheese
Directions:
MIX soup, lemon juice, basil, garlic powder, zucchini, pepper and onion in skillet. Heat to a boil. Cover.
COOK over low heat 15 min. or until vegetables are tender-crisp. Stir in cheese. Serves 8.
TIP: Delicious with any favorite vegetable combination: sliced yellow summer squash, broccoli flowerets, cauliflowerets, sliced asparagus and/or sliced carrots.
This recipe makes a delicious topper for prepared pasta or baked potatoes.
Tomato-Basil Zucchini
from Campbell's Kitchen
Prep/Cook Time: 25 min.
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 tbsp. lemon juice
1 tbsp. finely shredded fresh basil leaves OR 1/2 tsp. dried basil leaves, crushed
1/2 tsp. garlic powder
4 medium zucchini, sliced
1 small green pepper, cut into 2" strips
1 large onion, sliced
1/4 cup grated Parmesan cheese
Directions:
MIX soup, lemon juice, basil, garlic powder, zucchini, pepper and onion in skillet. Heat to a boil. Cover.
COOK over low heat 15 min. or until vegetables are tender-crisp. Stir in cheese. Serves 8.
TIP: Delicious with any favorite vegetable combination: sliced yellow summer squash, broccoli flowerets, cauliflowerets, sliced asparagus and/or sliced carrots.
This recipe makes a delicious topper for prepared pasta or baked potatoes.
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Date: 2007-05-02 01:19 am (UTC)From: