1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
1 can (15 oz) ready-to-serve creamy tomato soup with 30% less sodium
1/2 cup water
1 teaspoon red pepper sauce
1 cup uncooked instant brown rice
1 medium tomato, chopped (3/4 cup)
1/3 cup shredded mozzarella cheese
YIELD 2 servings
In 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove from heat.
Carefully stir in soup, water, pepper sauce and rice. Heat to boiling; reduce heat to low. Cover and cook 13 to 15 minutes or until rice is tender.
Stir in tomato. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese is melted.