| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | tb | Oil |
| 4 1/2 | c | Thinly Sliced Zucchini |
| 1 | Env. Soup Mix ** | |
| 1 | Med Clove Garlic Fine Chop | |
| 14 1/2 | oz | (1 Can) Tomatoes * |
| 1 1/4 | ts | Basil Leaves |
INSTRUCTIONS
* Tomatoes should be whole peeled tomatoes, drained and chopped. (RESERVE LIQUID) ** Choose one of the Following Soup mixes to be used: Golden Onion or Onion. 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 1/4 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. From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip
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