"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Zucchini Mexicali Recipe

  Tried it? Rate this Recipe:


This recipe for Zucchini Mexicali, by , is from The Fromm Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy (Glen) Rihard
Added: Saturday, June 30, 2007


4 cups Zucchini, grated
3/4 cup Celery, finely sliced
1 Med Onion, sliced
2 Carrots, grated
1 Green Pepper, cut in thin strips
2 to 5 Tomatoes ( I use 1 can stewed tomatoes)
1/4 cup cooking oil
Dash of Salt
1/4 tsp Basil
2 tsp Mustard
1/3 cup Taco Sauce

Add all the vegetables, but the tomatoes in skillet
that has the cooking oil in it.
Cook 5 minutes stirring occassionally. Add remaining ingredients, salt & pepper to taste & cook 4 or 5 minutes more.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!