- 2 tablespoons vegetable oil
- 4 cups diced zucchini
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 green pepper, sliced thin
- 3/4 cup chopped celery
- 1/2 teaspoon garlic powder
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/4 teaspoon salt
- Pepper to taste
- 1/3 cup picante sauce
- 2 teaspoons prepared mustard
- 1 medium tomato, diced
- 1/2 cup shredded Monterey Jack cheese
- In a skillet, heat oil over medium. Cook and stir the next six ingredients until vegetables are crisp-tender. Combine basil, oregano, salt, pepper, picante sauce and mustard; pour into skillet. Cook and stir for 3 minutes. Gently stir in tomatoes; heat through. Sprinkle with cheese and serve immediately. Yield: 8 servings.
Originally published as Zesty Zucchini Skillet in Country Extra May 1991, p49
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Reviewed Feb. 11, 2011
"I didn't have the picante sauce so i added one banana pepper and 2 tbsp of rice vinegar and two chicken breasts cut up and 2 cups of rice and it was delicious as a main course."