Name: Zucchini Mexicali
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon oil; 4 cups zucchini, thinly sliced; 1 cup carrot, shredded; 1 cup onion, chopped; 3/4 cup celery, chopped; 1/2 medium green pepper, cut into thin strips; 1/2 medium red pepper, cut into thin strips; 2 -3 cloves garlic, minced; 1/2 teaspoon dried basil leaves, crushed; 1 dash pepper; 1/3 cup salsa; 2 teaspoons prepared mustard; 2 medium tomatoes, cut into wedges; 1/3 cup grated reduced-fat cheddar cheese

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Recipe by PaulaG

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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.

Ready In:: 25mins
Serves:
Units:

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ingredients

1 tablespoon oil
4 cups zucchini, thinly sliced
1 cup carrot, shredded
1 cup onion, chopped
³⁄₄ cup celery, chopped
¹⁄₂ medium green pepper, cut into thin strips
¹⁄₂ medium red pepper, cut into thin strips
2 -3 cloves garlic, minced
¹⁄₂ teaspoon dried basil leaves, crushed
1 dash pepper
¹⁄₃ cup salsa
2 teaspoons prepared mustard
2 medium tomatoes, cut into wedges
¹⁄₃ cup grated reduced-fat cheddar cheese

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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RECIPE MADE WITH LOVE BY

@PaulaG

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@PaulaG

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"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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photo by lazyme

8/27/2012

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review by lazyme

8/27/2012

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.

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photo by loof751

11/23/2010

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review by loof751

11/23/2010

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!

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review by madriley61

11/5/2009

What a great vegetable side dish! I made this to serve with "oven-fried chicken chimichangas" and it was a perfect pairing. Next time I'll follow the advice to cut the zucchini into chunks.

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