Zucchini and Tomato Skillet Dinner

(3)
  1 reviews
  • 20|min prep time
  • 35|min total time
  • 9 ingredients
  • 2 servings

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

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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