Homestyle Zucchini and Tomatoes
Author: Kitchens
  • 2 Tablespoons oil
  • 1 medium clove garlic fine chop
  • 4 1/2 Cups thinly sliced zucchini
  • 14 1/2 ounces (1 can) tomatoes *
  • 1 envelope soup mix **
  • 1 1/4 teaspoons basil leaves
  1. In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes.
  2. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil.
  3. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.
  4. NOTE: You can use 1/4 t garlic powder for clove of garlic.
  5. 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.
* 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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