Tomato-Basil Zucchini

Tomato-Basil Zucchini

12 Reviews 2 Pics
  • Ready In

    25 m
Recipe by  Campbell's Kitchen

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

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Ingredients

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)

Rate This Recipe
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 changes-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 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
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 to add some sliced mushrooms.

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