Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 1 each | Med Clove Garlic Fine Chop |
| 4½ cup | Thinly Sliced Zucchini |
| 14½ ounce | (1 Can) Tomatoes * |
| 1 each | Env. Soup Mix ** |
| 1¼ teaspoon | Basil Leaves |
* Tomatoes should be whole peeled tomatoes, drained and chopped.
** Choose one of the Following Soup mixes to be used: Golden Onion or ~------------------------------------------------------ ~------------------ 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.
NOTE: You can use ¼ t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes.
Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once.
Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes.