Zucchini Mexicali Recipe

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Try this swift skillet sensation when you're strapped for time. "This vegetable side dish goes with practically any meal," notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce.

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  • 6 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup vegetable oil
  • 1 medium zucchini, thinly sliced
  • 1 large onion, chopped
  • 1 large carrot, coarsely shredded
  • 3/4 cup chopped celery
  • 1/2 cup julienned green pepper
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dried basil
  • 1/3 cup taco sauce
  • 2 teaspoons prepared mustard
  • 2 medium tomatoes, cut into wedges

Directions

  • In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 122 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 276 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.

Zucchini Mexicali published in Quick Cooking September/October 2001, p34

Menus, videos and more

This rich zucchini custard bake is a delicious side dish that your family will love to dig into.


VIDEO: Rich Zucchini Custard Bake

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