Zucchini Skillet Medley

• 1/4 c. cooking oil
• 3/4 c. sliced celery
• 1/2 c. sliced onion
• 1 clove garlic, minced
• 1 lb. unpared zucchini, sliced 1/4-inch thick (about 4 c.)
• 2 tomatoes, cut in wedges
• 1/2 c. green pepper strips
• 1/2 c. shredded pared carrots
• 1 (8 oz.) can tomato sauce
• 2 Tbsp. prepared yellow mustard
• 1/4 tsp. dried basil leaves
• 3/4 tsp. salt
• 1/8 tsp. pepper

1. Heat oil in a 12-inch skillet over medium heat.
2. Add celery, onion and garlic.
3. Saute until tender.
4. Add zucchini, tomatoes, green pepper and carrots.
5. Saute for 10 minutes.
6. Stir in the remaining ingredients.
7. Reduce heat and simmer 5 minutes or until vegetables are tender, stirring occasionally.
8. Serve hot or cold. May also be frozen.
9. Preparation time:
10. 10 minutes.
11. Cooking time: 20 minutes.
12. Serves 6.

cooking oil, celery, onion, clove garlic, unpared zucchini, tomatoes, green pepper, carrots, tomato sauce, yellow mustard, basil, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509646 (may not work)