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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh zucchini, green pepper and onion simmer briefly in a tomato broth and are topped with Parmesan cheese. Ingredients:
1 (10.75 ounce) can campbell's® condensed tomato soup |
1 tablespoon lemon juice |
1 tablespoon finely shredded fresh basil leaves |
1/2 teaspoon garlic powder |
4 medium zucchini, sliced |
1 small green pepper, cut into 2-inch strips |
1 large onion, sliced |
1/4 cup grated parmesan cheese |
Directions:
1. Mix soup, lemon juice, basil, garlic, zucchini, pepper and onion in skillet. Heat to a boil. Cover.
2. Cook over low heat 15 minutes or until vegetables are tender-crisp. Stir in cheese.
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