Tomato-Basil Zucchini

Tomato-Basil Zucchini

12
Campbell's Kitchen 0

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

Ingredients 25 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

On Sale

What's on sale near you.

Directions

  • Ready In

  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.
Tips & Tricks
How to Fix Lumpy Mashed Potatoes

Got lumpy, bumpy mashed potatoes?! See quick tricks that will save the day!

How to Fix Gluey Mashed Potatoes

Are your mashers a gluey mess? See quick tips to make them amazing!

Footnotes

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

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 12

  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
SweetBasil
6/21/2008

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!

JAK3G
7/14/2008

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.

TAWNEY112
7/12/2010

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.