Tomato Basil Zucchini Recipe
Ingredients
| Tomato soup | 1 Can (10oz), condensed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Lemon juice | 1 Tablespoon | |
| Garlic powder | 1/2 Teaspoon | |
| Dried basil leaves | 1/2 Teaspoon, crushed | |
| Zucchini | 6 Cup (16 tbs), sliced | |
| Green pepper | 1 Medium, cut into strips | |
| Onion | 1 Large, separated into rings | |
| Fresh basil - few sprigs, for garnish | ||
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.
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.
Chef
