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Add a photoServings: 4
Ingredients
- 2 tsp Oil
- 1 x Med Clove Garlic Fine Chop
- 4 1/2 c. Thinly Sliced Zucchini
- 14 1/2 ounce (1 Can) Tomatoes *
- 1 x Env. Soup Mix **
- 1 1/4 tsp Basil Leaves
Directions
- * Tomatoes should be whole peeled tomatoes, liquid removed and minced.** Choose one of the Following
- Soup mixes to be used: Golden brown Onion orIn large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 min. Stir in tomatoes, then golden brown onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 min or possibly till zucchini is tender and sauce is slightly thickened.
- NOTE: You can use 1/4 t garlic pwdr for clove of garlic. MICROWAVE DIRECTIONS:In 2-qt casserole, combine zucchini with tomatoes.
- Stir in golden brown onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 min, stirring once.
- Remove cover and heat 4 min on HIGH (Full Power)
- or possibly till zucchini is tender, stirring once. Let stand covered 2 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 74 | |
| Calories from Fat 23 | 31% |
| Total Fat 2.56g | 3% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 792mg | 33% |
| Potassium 473mg | 14% |
| Total Carbs 11.93g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.64g | 2% |
| Protein 2.54g | 4% |
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