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    You are in: Home / Recipes / Zucchini Mexicali Recipe
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    Zucchini Mexicali

    Zucchini Mexicali. Photo by lazyme

    1/5 Photos of Zucchini Mexicali

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    PaulaG's Note:

    Great way to use fresh from the garden zucchini. This dish can be served as a side dish or over brown rice for a nice light meatless dish. Adjustments were made to the original recipe which comes from The New American Diet cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 10-inch skillet, heat oil.
    2. 2
      Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
    3. 3
      Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
    4. 4
      Mix the salsa and mustard; add to vegetables mixing well.
    5. 5
      Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
    6. 6
      Transfer to serving dish and sprinkle with grated cheese.

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    Ratings & Reviews:

    • on May 30, 2007

      55

      What a fantastic vege dish!! I made with all the listed ingredients but cut them all into small cubes and ommited the cheese. I cooked the carrot, celery and onion until soft first then added the remaining ingredients until they were done, leaving a slight crunch. My youngest Daughter who going has recently decided that she wants to be a vegetarian had her's served over rice. The rest of the family had it as a side. Reviewed for ZWT3. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2012

      55

      What a great side dish! So simple and good. I chopped all of the ingredients and forgot to add the cheese so we added a little bit at the table. Thanks Paula for a great keeper. Made for ZWT8 - Family Picks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2010

      45

      Delicious veggie dish! I don't care for onions so left them out and used a little extra pepper instead; also added just a sprinkling of crushed red pepper flakes. Loved the mustard/salsa combo, really tasty. Served as a side this time but next time will double the sauce and serve over pasta. Thanks for sharing this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Zucchini Mexicali

    Serving Size: 1 (223 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 74.6
     
    Calories from Fat 25
    34%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 140.6 mg
    5%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 3.2 g
    13%
    Sugars 6.6 g
    26%
    Protein 2.5 g
    5%

    The following items or measurements are not included:

    reduced-fat cheddar cheese

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