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Zucchini Mexicali Recipe

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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.




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