Tomato-Basil Zucchini

Tomato-Basil Zucchini

12 Reviews
  • Ready In: 25 min

“Fresh zucchini, green pepper and onion simmer briefly in a tomato broth and are topped with Parmesan cheese.” - by Campbell's Kitchen

Ingredients

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Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (12)

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SweetBasil
29

SweetBasil

"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 chan..." See moreges-wish I could used fresh tomatoes!"

JAK3G
16

JAK3G

"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 th..." See moree 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
10

TAWNEY112

"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..." See more to add some sliced mushrooms."

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