- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
- 1 tablespoon lemon juice
- 1 tablespoon finely shredded fresh basil leaves
- 1/2 teaspoon garlic powder
- 4 medium zucchini, sliced
- 1 small green pepper, cut into 2-inch strips
- 1 large onion, sliced
- 1/4 cup grated Parmesan cheese
- Mix soup, lemon juice, basil, garlic, zucchini, pepper and onion in skillet. Heat to a boil. Cover.
- Cook over low heat 15 minutes or until vegetables are tender-crisp. Stir in cheese.