Zucchini and Tomato Skillet Dinner

 

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

• 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.