Zucchini Delight the Editors of Publications International, Ltd.
Makes 6 servings
|1||can (10-3/4 ounces) condensed reduced-fat tomato soup, undiluted|
|1||tablespoon lemon juice|
|2||cloves garlic, minced|
|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|
- 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.
|Serving Size:||1 cup|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||14 %|
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