zucchini mexican style
- Categories
- Vegetables
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Squash, zucchini -- grated |
| 1 medium | Onion -- thinly sliced and |
| _separated into rings | |
| ¾ cup | Celery -- thinly sliced |
| 1 medium | Carrot -- grated |
| ½ | Green pepper -- cut in |
| Strips | |
| ¼ cup | Oil -- vegetable |
| ⅓ cup | Taco sauce |
| 2 teaspoons | Mustard -- prepared |
| ¼ teaspoon | Basil leaves -- dried |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 3 | Tomatoes -- cut in wedges |
Saute first 5 ingredients in hot oil in a large skillet for 5 minutes,=20 stirring occasionally. Stir in taco sauce, mustard, basil, salt, and=20 pepper. Add tomatoes; cook 5 minutes.
SOURCE: Southern Living Magazine, May, 1980. Typed for you by Nancy=20 Coleman.
Yield: 6 servings
Recipe By : Southern Living Magazine, May, 1980 From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File
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