Ingredients:
2 cups zucchini, shredded coarsely
1/2 cup onions, finely chopped
2 1/2-3 cups water
1 teaspoon low-sodium instant chicken bouillon granules
1/2 teaspoon dry basil ( I prefer fresh and add more)
1/2 teaspoon dry oregano
1 clove garlic
1 (14 1/2 ounce) cans no-salt-added whole tomatoes, drained and chopped
1 1/2 teaspoons lemon juice
1/8 teaspoon pepper
1 tablespoon parmesan cheese, and extra for garnish.
Directions:
Combine the first 7 ingredients in a 2 1/2 qt.
casserrole.
Vover with a heavy-duty plastic wrap for the microwave– don’t forget to leave a vent for steam.
Microwave at HI for 18 min.
or until the zucchini is tender, stirring after 9 min.
Now, add tomatoes and microwave at high 1 1/2 min.
Stir in your lemon juice and the pepper.
Don’t put it back in the microwave your pepper will get very spicy.
Ladle the soup evenly into 4 bowls and sprinkle them with about a tsp.
of parmesan cheese each.
This is a quick and easy lunch at about 38 calories per 1-cup serving.
Servings: 4
Time preparation: 5 min.
Time total: 15 min.