Tomato-Basil Zucchini

Campbell's Tomato-Basil Zucchini Recipe

This simple skillet dish is the perfect solution when you're wondering what to do with all that end of summer garden zucchini...but this dish is so good, you'll want to make it year-round.

At a glance


10 min.


30 min.



Servings: about 3/4 cup each

Cook: 20 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

  • Campbell’s® Healthy Request® Condensed Tomato Soup

    Campbell’s® Healthy Request® Condensed Tomato Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup or Campbell’s® Healthy Request® Condensed Tomato Soup
1 tablespoon lemon juice
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon garlic powder
4 medium zucchini, sliced (about 6 cups)
1 small green pepper, cut into 2-inch strips (about 1 cup)
1 large onion, sliced (about 1 cup)
2 tablespoons grated Parmesan cheese

How to Make It

  • 1

    Heat the soup, lemon juice, basil, garlic powder, zucchini, pepper and onion in a 12-inch skillet over medium-high heat to a boil.

  • 2

    Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the cheese.

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  • Easy Substitution: Also delicious with any favorite vegetable combination: sliced yellow summer squash, broccoli florets, cauliflower florets, sliced asparagus and/or sliced carrots.
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