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Vegetables >  Tomato-Basil Zucchini >

 

Tomato-Basil Zucchini

• 1 can condensed tomato soup

• 1 TBS lemon juice

• 1/2 tsp. dried basil leaves

• 1/2 tsp. garlic powder

• 4 medium zucchini, sliced

• 1 small green pepper, cut into 2" strips

• 1 large onion, sliced

• 2 TBS Parmesan cheese

In a large skillet, mix the soup, lemon juice, basil, garlic, zucchini, pepper and onion. Heat to a boil. Cover and cook over low heat for fifteen minutes, or until vegetables are tender-crisp. Stir in Parmesan cheese and serve.

 

Recipe featured in Food Fare's Community Garden Cookbook.

 

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