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.
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1 tablespoon lemon juice0.5 teaspoon dried basil leaves, crushed0.5 teaspoon garlic powder4 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
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