Tomato-Basil Zucchini

Classic flavors are reinvigorated in this savory combination that makes
a spectacular side dish or a satisfying vegetarian entrée.

Tomato-Basil Zucchini
from Campbell's Kitchen

Prep/Cook Time: 25 min.

1 can (10 3/4 oz.) Campbell's(R) Condensed Tomato Soup
1 tbsp. lemon juice
1 tbsp. finely shredded fresh basil leaves OR 1/2 tsp. dried basil
leaves, crushed
1/2 tsp. garlic powder
4 medium zucchini, sliced
1 small green pepper, cut into 2" strips
1 large onion, sliced
1/4 cup grated Parmesan cheese

Directions:
 MIX soup, lemon juice, basil, garlic powder, zucchini, pepper and onion
in skillet. Heat to a boil. Cover.
 COOK over low heat 15 min. or until vegetables are tender-crisp. Stir
in cheese. Serves 8.
 TIP: Delicious with any favorite vegetable combination: sliced yellow
summer squash, broccoli flowerets, cauliflowerets, sliced asparagus
and/or sliced carrots.

Kitchen Clip:
This recipe makes a delicious topper for prepared pasta or baked potatoes.
Received on Wed Mar 21 14:25:02 2007