Zucchini Mexicali
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
Nutrition- 1tablespoon oil
- 4
- 1
- 1
- 3⁄4
- 1⁄2
- 1⁄2medium red pepper, cut into thin strips
- 2 -3
- 1⁄2
- 1dash pepper
- 1⁄3cup salsa
- 2teaspoons prepared mustard
- 2
- 1⁄3cup grated reduced-fat cheddar cheese
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DIRECTIONS
- In a 10-inch skillet, heat oil.
- Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
- Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
- Mix the salsa and mustard; add to vegetables mixing well.
- Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
- Transfer to serving dish and sprinkle with grated cheese.
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