Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 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.

Target recipe: bring a large pot of water to boil. add tomatoes and blanch 20 seconds. drain. peel, seed and chop tomatoes. heat oil in a heavy large skillet over medium-high heat. add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and sauté 3 minutes. stir in tomatoes, worcestershire and lemon peel. season to taste with salt and pepper. refrigerate until well chilled, at least 3 hours and up to 8 hours. drain off excess liquid. add lemon juice and toss gently. transfer to bowl. serve with toasted pita bread.