Tomato-Basil Zucchini12 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
Original recipe yields 8 servings
- Mix soup, lemon juice, basil, garlic, zucchini, pepper and onion in skillet. Heat to a boil. Cover.
- Cook over low heat 15 minutes or until vegetables are tender-crisp. Stir in cheese.
Reviews (12)Rate This Recipe
"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!"
"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."
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