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Zucchini and Tomato Skillet Dinner Recipe

Zucchini and Tomato Skillet Dinner
Source: Betty Crocker

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Ingredients

  • 1 teaspoon olive or vegetable oil
  • 1/3 cup chopped onion
  • 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
PREP TIME
20m
COOK TIME
15m
TOTAL TIME
35m
YIELD
2 servings

Instructions

  • 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.

Dinner

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A recipe from Betty Crocker

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