Zucchini mexican style
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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