Zucchini And Tomatoes Skillet


2 tbsp. oil

1 med. clove garlic, finely chopped

3 med. zucchini, thinly sliced (about 4-1/2 c.)1 (14-1/2 oz.) can whole peeled tomatoes, drained & chopped (reserve liquid)

1 envelope Lipton Golden Onion or Onion Recipe soup mix

1/2 tsp. basil leaves


In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally 10 minutes or until zucchini is tender and sauce is slightly thickened. Makes about 4 servings.


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