Zucchini and Tomato Skillet Dinner
Recipe from Betty Crocker

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


Zucchini and Tomato Skillet Dinner

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Servings: 2 servings
Prep Time: 20 mins
Total Time: 35 mins
Related Categories: Dinner, Vegetarian Zucchini, Zucchini
 
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Ingredients
  • 1   teaspoon
    olive or vegetable oil
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  • 1/3   cup
    chopped onion
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  • 1   medium
    zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
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  • 1   can
    ready-to-serve creamy tomato soup with 30% less sodium (15 ounces)
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  • 1/2   cup
    water
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  • 1   teaspoon
    red pepper sauce
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  • 1   cup
    uncooked instant brown rice
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  • 1   medium
    tomato, chopped (3/4 cup)
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  • 1/3   cup
    shredded mozzarella cheese
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Directions
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.

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Nutrition information
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. Daily Values: Vitamin A 35%; Vitamin C 35%; Calcium 20%; Iron 10%. Exchanges: 3 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 1/2 Fat. Carbohydrate Choices: 4. Percent Daily Values are based on a 2,000 calorie diet
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