Cooking Directions

• Heat the soup, lemon juice, basil, garlic powder, zucchini, pepper and onion in a 12-inch skillet over medium-high heat to a boil.
• Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the cheese.

Ingredients

• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 1 tablespoon lemon juice
• 0.5 teaspoon dried basil leaves, crushed
• 0.5 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