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Zucchini Mexicali
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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
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.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |