Zucchini Mexicali

-
-
-
-
-
MORE
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:
13
People talking
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.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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
see 14 more