Zucchini Mexicali

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

1. Heat oil in 10-inch skillet.
2. Add zucchini, carrot, onion, celery, bell pepper, garlic salt, basil and pepper.
3. Toss to mix well.
4. Cook covered over medium heat 4 minutes, stirring occasionally.
5. Combine taco sauce and mustard; stir into vegetables.
6. Add tomato; cook uncovered for 3 to 5 minutes. Season with salt.
7. Sprinkle shredded sharp cheese or Mozzarella on top.
8. Serves 4 to 6.

oil, zucchini, carrot, onion, celery, bell pepper, garlic salt, basil, pepper, taco sauce, mustard, tomatoes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410987 (may not work)