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Zucchini Mexicali

 Zucchini Mexicali
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.
6 ServingsPrep/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.
Nutritional 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.