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Zucchini Delight
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Zucchini Delight
YIELD Makes 6 servings
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INGREDIENTS
| 1 | can (10-3/4 ounces) condensed reduced-fat tomato soup, undiluted |
| 1 | tablespoon lemon juice |
| 1 | teaspoon sugar |
| 2 | cloves garlic, minced |
| 1/2 | teaspoon salt |
| 6 | cups 1/2-inch zucchini slices |
| 1 | cup thinly sliced onion |
| 1 | cup coarsely chopped green bell pepper |
| 1 | cup sliced mushrooms |
| 2 | tablespoons grated Parmesan cheese |
PREPARATION:
- Combine soup, lemon juice, sugar, garlic and salt in large saucepan; mix well. Add zucchini, onion, bell pepper and mushrooms; mix well. Bring to a boil; reduce heat. Cover and cook 20 to 25 minutes or until vegetables are crisp-tender, stirring occasionally. Sprinkle with cheese before serving.
This recipe appears in:
Vegetable Side Dish
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cup |
| Sodium | 426 mg |
| Protein | 4 g |
| Fiber | 3 g |
| Carbohydrate | 18 g |
| Cholesterol | 1 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 14 % |
| Calories | 92 |
DIETARY EXCHANGE:
| Vegetable | 3-1/2 |
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