Zucchini and Tomato Skillet Dinner

Hearty brown rice and vegetables take the place of meat in this saucy one-dish dinner.

–

Save & Share

Servings 2

false

( 3 ) Ratings

3 Ratings

5 Stars

4 Stars 67%

3 Stars

2 Stars 33%

1 Stars

Member Reviews ( 1 )

9a42505c-e501-4de0-aa0b-b41d666aabcb

ingredients 9
Prep Time 20 min
Total Time 35 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 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.
2 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.
3 Stir in tomato. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese is melted.