Categories: Vegetables 
      Yield: 4 servings 
  
      2 T  Oil 
      1 ea Med Clove Garlic Fine Chop 
  4 1/2 c  Thinly Sliced Zucchini 
 14 1/2 oz (1 Can) Tomatoes * 
      1 ea Env. Soup Mix ** 
  1 1/4 t  Basil Leaves 
  
  *     Tomatoes should be whole peeled tomatoes, drained and chopped. 
        (RESERVE LIQUID) 
  **    Choose one of the Following Soup mixes to be used:  Golden Onion or 
        Onion. 
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  In large skillet, heat oil and cook garlic with zucchini over medium-high 
  heat 3 minutes.  Stir in tomatoes, then golden onion recipe soup mix, 
  thoroughly blended with reserved liquid and basil.  Bring to a boil, then 
  simmer, stirring occasionally, 10 minutes or until zucchini is tender and 
  sauce is slightly thickened. 
  NOTE:  You can use 1/4 t garlic powder for clove of garlic. 
  MICROWAVE DIRECTIONS: 
  In 2-quart casserole, combine zucchini with tomatoes.  Stir in golden onion 
  recipe soup mix thoroughly blended with reserved liquid, garlic and basil. 
  Heat covered at HIGH (Full Power) 5 minutes, stirring once.  Remove cover 
  and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, 
  stirring once.  Let stand covered 2 minutes.