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Zucchini and Tomato Skillet Dinner

Zucchini and Tomato Skillet Dinner

Prep 20 min
Total 35 min
Servings 2

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

By Betty Crocker Kitchens

February 8, 2010

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

Steps

Hide Images

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.

Expert Tips

Add a little more spice to this entrée by increasing the red pepper sauce to 1 tablespoon.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 3g 15% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 520mg; 21%
Potassium: 760mg; 22%
Total Carbohydrate: 70g; 23%
Dietary Fiber 8g 33% Sugars 10g
Protein: 13g

% Daily Value*:

Vitamin A: 35%; 35%
Vitamin C: 35%; 35%
Calcium: 20%; 20%
Iron: 10%; 10%

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 Choice

4

*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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