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Zucchini Mexicali Recipe

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This recipe for Zucchini Mexicali is from Our Family Cookbook , 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:  
1/4 c. vegetable oil
1 pound unpeeled zucchini thinly sliced (4 c.)
1 lg. carrot coarsely shredded (1 c.)
1 lg. onion chopped ( 1 c.)
3/4 c. chopped celery
1/2 med. green pepper (cut in thin strips)
1/2 tsp. garlic salt
1/4 tsp. dried basil (crushed)
dash of black pepper
1/3 c. taco sauce
2 tsp. prepared mustard
2 med. tomatoes (cut into wedges)
salt to taste
shredded sharp or mozzarella cheese (optional)
Directions:
Directions:
Heat cooking oil in a 10" skillet. Add sliced zucchini, shredded carrot, chopped onion, chopped celery, green pepper strips, garlic salt, basil and black 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 until heated through. Sprinkle with shredded cheese.Season with salt. Serve in the skillet or transfer to serving dish.
Number Of Servings:
Number Of Servings:
Makes 4-6 servings

 

 

 

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