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Zucchini Mexicali Recipe

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

Kathy Williams Timonen
Added: Saturday, September 1, 2007


1/4 c Cooking Oil
1 c Unpeeled Zucchini, thinly sliced
1 large Carrot, coarsely shredded
1 large Onion, chopped
3/4 c Celery, chopped
1/2 medium Green Pepper, cut into thin strips
1/2 t Garlic Salt
1/4 t Dried Basil, crushed
dash Pepper
1/3 c Taco Sauce
2 t Prepared Mustard
2 medium Tomatoes, cut into wedges

Heat cooking oil in a 10 inch skillet. Add zucchini, carrot, onion,
celery, green pepper, garlic salt, basil, and pepper. Toss to mix well.
Cook, covered, over medium-high heat for 4 minutes, stirring

Combine taco sauce and mustard; stir into vegetables. Add tomato wedges;
cook uncovered, 3 to 5 minutes or till heated through. Season with
salt. Serve in skillet or transfer to serving dish. Serves 4 to 6.
Dress up serving with a sprinkle of shredded Cheddar or Mozzarella




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