ZUCCHINI AND TOMATO SKILLET DINNER

Zucchini and Tomato Skillet Dinner image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 2

Number Of Ingredients 9

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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

Steps:

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.
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.
Stir in tomato. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese is melted.

Nutrition Facts : Calories 410, Carbohydrate 70 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 8 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 10 g, TransFat 0 g