2 tb Oil
1 ea Med Clove Garlic Fine Chop
4 1/2 c Thinly Sliced Zucchini
14 1/2 oz (1 Can) Tomatoes *
1 ea Env. Soup Mix **
1 1/4 ts Basil Leaves
* 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.
