Zucchini Mexicali

[Guest guest]

Quick and all in one skillet. You can make a meal out of this serving it with

brown rice and a fruit and cheese plate for dessert.

 

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

 

~ P_T ~

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