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.