Makes: 4 servings
2 tbsp oil
1 medium clove garlic, finely chopped
4 ½ cup zucchini, thinly sliced
14 ½ oz (1 can) tomatoes
1 envelope onion soup mix
1 1/4 tsp basil leaves
1. In a large skillet, heat oil and cook garlic with zucchini over medium-high heat for 3 minutes.
2. Stir in tomatoes, then golden onion recipe soup mix.
3. Thoroughly blend with reserved liquid and basil.
4. Bring to a boil, then simmer, stirring occasionally.
5. Cook 10 minutes or until zucchini is tender and sauce is slightly thickened.
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