1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 tablespoon lemon juice
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon garlic powder
4 medium zucchini, sliced (about 6 cups)
1 small green pepper, cut into 2-inch strips (about 1 cup)
1 large onion, sliced (about 1 cup)
2 tablespoons grated Parmesan cheese
Directions:
Heat the soup, lemon juice, basil, garlic powder, zucchini, pepper and onion in a 12-inch skillet over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the cheese.
Makes 8 (3/4 Cup Servings)
Nutritional Info Per Serving: Calories 61, Carbs 12 g, Fat 1 g, Fiber 2 g, Protein 3 g
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