2 tb Oil 1 Med Clove Garlic Fine Chop 4 1/2 c Thinly Sliced Zucchini 14 1/2 oz (1 Can) Tomatoes * 1 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. ~
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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.