Mexican Zucchini

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

1. Heat oil in 10-inch skillet.
2. Add zucchini, carrots, onion, green pepper, garlic, celery, salt, basil and pepper.
3. Toss to mix well.
4. Cook, covered, over medium-high heat for 4 minutes, stirring occasionally.
5. Combine taco sauce and mustard.
6. Stir into vegetables.
7. Add tomato wedges.
8. Cook, uncovered, 3 to 5 minutes, or until thoroughly heated.
9. Season with salt and pepper.
10. Serve hot or cold.
11. Makes 4 to 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=689253 (may not work)