Zucchini Mexicali

• 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 or red pepper, cut into thin strips
• 1/2 tsp. garlic salt
• 1/4 tsp. dried basil
• dash of pepper
• 1/2 c. Pace picante sauce
• 2 tsp. prepared mustard
• 2 medium tomatoes, cut into wedges
• salt

1. Heat cooking oil in skillet.
2. Add sliced zucchini, carrot, onion, celery, green pepper strips, garlic salt, basil and pepper; toss to mix well.
3. Cook, covered, over medium-high heat for 4 minutes, stirring occasionally.
4. Combine picante sauce and mustard.
5. Stir into vegetables.
6. Add tomato wedges.
7. Cook uncovered 3 to 5 minutes or until heated through.
8. Season with salt.
9. Serve in skillet or transfer to serving dish.

cooking oil, zucchini, carrot, onion, celery, red pepper, garlic salt, dried basil, pepper, picante sauce, mustard, tomatoes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=583702 (may not work)