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Zucchini and Tomato Skillet Dinner
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Prep Time:
20 minutes
Total Time:
35 minutes
Savory vegetarian brown rice dish with hearty vegetables for a satisfying meal.
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
Instructions:
  • Heat oil in a 10-inch nonstick skillet over medium heat. Cook onion until tender, then add zucchini and cook for 4 to 6 minutes until crisp-tender. Remove from heat.
  • Gently combine soup, water, pepper sauce, and rice. Bring to a boil, then simmer on low heat, covered, for 13 to 15 minutes until the rice is cooked through.
  • Combine tomato into the mixture, then generously top with cheese. Cover and cook for approximately 2 minutes, or until the cheese has beautifully melted.

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