Tomato-Basil Zucchini

Tomato-Basil Zucchini

12

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

Ingredients

25 m {{adjustedServings}} servings
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Original recipe yields 8 servings

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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.

Footnotes

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

12
  1. 18 Ratings

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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 thes...

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 saut...

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 ma...