Zucchini Mericoli

• 1/4 c. cooking oil
• 1 lb. unpeeled zucchini, thinly sliced (4 c.)
• 1 large carrot, coarsely shredded (1 c.)
• 1 large onion, chopped (1 c.)
• 3/4 c. chopped celery
• 1/2 medium green pepper, cut in thin strips
• 1/2 tsp. garlic salt
• 1/4 tsp. dried basil, crushed
• dash of pepper
• salt
• 1/2 c. taco sauce
• 2 tsp. prepared mustard
• 2 medium tomatoes, cut in wedges

1. Heat cooking oil in 10-inch skillet; add sliced zucchini, carrot, onion, celery, green pepper, garlic salt, basil and pepper.
2. Toss to mix well.
3. Cook covered over medium-high heat for 4 minutes, stirring occasionally.
4. Combine taco sauce and mustard; stir into vegetable.
5. Add tomato wedges.
6. Cook uncovered 3 to 5 minutes or until heated through.
7. Season with salt; serve in the skillet or transfer to serving dish.
8. Makes 4 to 6 servings.

cooking oil, zucchini, carrot, onion, celery, green pepper, garlic salt, dried basil, pepper, salt, taco sauce, mustard, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286023 (may not work)