|Tomato with garden herbs condensed soup||1 Can (10 oz) (Healthy Choice)|
|Lemon juice||1 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Zucchini slices||6 Cup (96 tbs) (1/2 Inch Diagonal)|
|Coarsely chopped green bell pepper||1 Cup (16 tbs)|
|Thinly sliced onion||1 Cup (16 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Fat free parmesan cheese||2 Tablespoon, shredded|
In large saucepan, combine soup, lemon juice, sugar, garlic powder and salt; mix well.
Add zucchini, onion, pepper and mushrooms; mix well.
Bring to a boil; reduce heat.
Cover and cook 20 to 25 minutes or until vegetables are crisp-tender, stirring occasionally.
Sprinkle with cheese before serving.