Cooks' Note
Fresh zucchini is available year-round, allowing you to enjoy this dish whenever you want. Choose bright colored young zucchini that are free of spots and firm to the touch.
Recipe information
Yield
serves 8
Ingredients
1/4 cup butter
1/2 cup sliced yellow onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1/2 teaspoon dried oregano
4 zucchini, thinly sliced
One 10 3/4-ounce can tomato soup
Salt and ground black pepper to taste
1/4 cup grated Parmesan cheese
Preparation
Melt the butter in a large skillet over medium-high heat. Add the onion, bell pepper, garlic, and oregano. Sauté until the onion is translucent, 2 to 3 minutes. Stir in the zucchini and soup. Reduce the heat to low and cook, stirring constantly, until the zucchini is crisp tender and the soup somewhat reduced, 4 to 5 minutes. Salt and pepper, and sprinkle with the Parmesan cheese before serving.
