Zucchini Mexicali

Zucchini Mexicali created by lazyme

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:

ingredients

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
Contributor
@PaulaG
Contributor
"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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  1. lazyme
    Zucchini Mexicali Created by lazyme
    Reply
  2. lazyme
    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.
    Reply
  3. loof751
    Zucchini Mexicali Created by loof751
    Reply
  4. loof751
    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!
    Reply
  5. madriley61
    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.
    Reply
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