Tomato Basil Zucchini Recipe

Summary

Cooking Time20 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Condensed tomato soup10 3⁄4 Ounce
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Lemon juice1 Tablespoon
 Garlic powder1⁄2 Teaspoon
 Crushed dried basil1⁄2 Teaspoon
 Sliced zucchini6 Cup (96 tbs) (4 Medium)
 Green pepper1 Medium, cut into strips
 Onion1 Large, thinly sliced and separated into rings
 Fresh basil sprig4 (For Garnish)

Nutrition Facts

Serving size

Calories 101 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.8%

Saturated Fat 0.98 g4.9%

Trans Fat 0 g

Cholesterol 4.6 mg

Sodium 271.7 mg11.3%

Total Carbohydrates 18 g5.9%

Dietary Fiber 3.2 g12.9%

Sugars 9.2 g

Protein 5 g10.2%

Vitamin A 12.1% Vitamin C 81.1%

Calcium 10.1% Iron 5.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large (5-quart) flame proof casserole or skillet, combine first five ingredients and stir well to blend.
2. Place on a medium high heat and bring to a boil, stirring every few minutes until cheese melts.
3. To the boiling liquid add vegetables and stir well to coat.
4. Reduce the heat and cover the casserole with its lid.
5. Let the vegetables simmer for 15 minutes, stirring frequently, until they are tender yet crisp.

SERVING
6. Turn the hot and cheesy Tomato Basil Zucchini into a serving dish.
7. Garnish with fresh basil before serving.
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