Zucchini and Tomato Skillet Dinner

Zucchini and Tomato Skillet Dinner

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

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

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
  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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Add a little more spice to this entrée by increasing the red pepper sauce to 1 tablespoon.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 520mg;
  • Total Carbohydrate 70g
    • (Dietary Fiber 8g,
    • Sugars 10g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.
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