Guest guest Report post Posted September 28, 2002 This makes a colorful, flavorful side to any dish. You can spice it up more if you like, but my family seems to prefer it less hot. Zucchini Mexicali 1/4 cup vegetable oil 1 medium zucchini, thinly sliced 1 large onion, chopped 1 large carrot, coarsely shredded 3/4 cup chopped celery 1/2 cup julienned green pepper 1/2 tsp garlic salt 1/4 tsp dried basil 1/3 cup taco sauce 2 tsp prepared mustard 2 medium tomatoes, cut into wedges In a large skillet, combine the first seven ingredients. Cover and cook over medium heat for 5 minutes. Stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through. Yield: 6 servings Words strain, / Crack and sometimes break, under the burden, / Under the tension, slip, slide, perish, / Decay with imprecision, will not stay in place, / Will not stay still. -T.S. Eliot, poet (1888-1965) Quote Share this post Link to post Share on other sites
