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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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.
Nutrition Facts
1 cup: 122 calories, 10g fat (1g saturated fat), 0 cholesterol, 276mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 2g protein.

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