Zucchini Medley

Very colorful! From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 3  tablespoons  vegetable oil
• 4  cups  thinly sliced zucchini
• 1  cup  coarsely shredded carrot
• 1  medium onion, chopped
• 3⁄4 cup  chopped celery
• 1⁄2 green pepper, cut in thin strips
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon dried basil, crushed
• 1  dash pepper
• 2  teaspoons dry mustard
• 1⁄3 cup  taco sauce
• 2  tomatoes, cut in wedges
•  grated parmesan cheese

Directions

1. In a large skillet, heat oil.
2. Add zucchini, carrot, onion, celery, green pepper, garlic powder, basil, pepper, dry mustard and taco sauce.
3. Toss to mix well.
4. Cover and cook over medium heat 4 minutes, stirring occasionally.
5. Add tomato wedges and cook, uncovered, 3 to 5 minutes or until tomatoes are heated through.
6. Sprinkle with Parmesan and serve.