Zucchini and Tomato Skillet Dinner

Name: Zucchini and Tomato Skillet Dinner
Prep time: 20 min
Total time: 35 min
Yield: 2
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

13 Ratings

5 Reviews

Prep 20 min
Total 35 min
Servings 2

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

By Betty Crocker Kitchens

Updated 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

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.