Skillet Zucchini Tomato Mushroom Stew

Ingredients

• 1/2 cup low-sodium tomato juice
• 1/4 teaspoon black pepper
• 1 medium onion
• 1 medium fresh tomato
• 1 cup canned mushrooms
• 2 medium zucchini
• 1 teaspoon basil

Method

1. 1 Peel and chop the onion. Chop the fresh tomato. Drain the canned mushrooms. Slice the zucchini.
2. 2 Heat tomato juice and pepper in a skillet over high heat for 3 minutes.
3. 3 Add onion, tomato, and mushrooms. Reduce heat to medium-high, cover, and cook for 5 minutes.
4. 4 Add zucchini. Cover and cook for 5 to 7 minutes until tender.