Autumn Zucchini Mushroom Sauté

    1 Medium Zucchini (sliced, assumed 155 grams)
    1/2 Cup Campbell's Home Style - Butternut Squash Bisque
    1.5 oz White Sliced Mushrooms
  
Optional:
    Herb blend
    (italian seasoning, parsley, garlic powder, etc)
  

Optional (adds calories):
    - Tbsp of light margarine or butter on skillet for a more buttery flavor.
    - Gorgonzola cheese crumbles over top after cooked for a tangy cheese flavor that compliments the bisque sauce.

Instructions

    Slice a medium zucchini into about 1/3 inch thick round slices.

    Crumble mushrooms over top the zucchini and toss into skillet on medium heat. If you're not going to use spray butter or cooking butter, spray with a nonstick spray.

    Use about 1/4 cup of the bisque sauce to cook the veggies in after about five minutes. The leftover sauce will be poured over the veggies after they are more cooked.

    After the five minutes, pour the rest of the sauce over the veggies and turn to low heat. The vegetables should be soft by now and the flavor will continue to cook into them. Take off heat whenever the vegetables are to your liking.

Nutritional info: [90 calories]