Zucchini Mexicali

READY IN: 25mins
Recipe by PaulaG

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.

Top Review by Stardustannie

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!

Ingredients Nutrition


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

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