Easy Zucchini Bake with Tomato Soup & Parmesan

Zucchini Delight

YIELD Makes 6 servings

INGREDIENTS

1 can (10-3/4 ounces) condensed reduced-fat tomato soup, undiluted 1 tablespoon lemon juice 1 teaspoon sugar 2 cloves garlic, minced 1/2 teaspoon salt 6 cups 1/2-inch zucchini slices 1 cup thinly sliced onion 1 cup coarsely chopped green bell pepper 1 cup sliced mushrooms 2 tablespoons grated Parmesan cheese

PREPARATION:

1. Combine soup, lemon juice, sugar, garlic and salt in large saucepan; mix well. Add zucchini, onion, bell pepper and mushrooms; mix well. Bring to a boil; reduce heat. Cover and cook 20 to 25 minutes or until vegetables are crisp-tender, stirring occasionally. Sprinkle with cheese before serving.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1 cup Sodium 426 mg Protein 4 g Fiber 3 g Carbohydrate 18 g Cholesterol 1 mg Saturated Fat <1 g Total Fat 2 g Calories from Fat 14 % Calories 92 DIETARY EXCHANGE: Vegetable 3-1/2