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Zuchinni Mexicali Recipe

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This recipe for Zuchinni Mexicali is from From Grandma to Mom to Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup cooking oil
1 lb. unpeeled zucchini, thinly sliced (4 cups)
1 large carrot, coarsely shredded (1 cup)
1 large onion, chopped (1 cup)
¾ cup chopped celery
½ tsp garlic salt
¼ tsp dried basil, crushed
Dash pepper
⅓ cup taco sauce
2 tsp prepared mustard
2 medium tomatoes, cut into wedges
Salt
Directions:
Directions:
Heat cooking oil in a 10 inch skillet.
Add sliced zucchini, shredded carrots, chopped onion chopped celery, garlic salt, basil and pepper.
Toss to mix well.
Cook, covered over medium-high heat for 4 minutes, stirring occasionally.
Combine taco sauce and mustard; stir into vegetables
Add tomato wedges, cook uncovered 3-5 minutes or till heated through.
Season with salt.
Serve in the skillet or transfer to a serving dish.
Sprinkle with sharp cheddar or mozzarella cheese (on top of each serving)

 

 

 

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