Zucchini Mexicali Recipe
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Zucchini Mexicali

By: Pauletta Bushnell  
"Try this swift skillet sensation when you're strapped for time. 'This vegetable side dish goes with practically any meal,' notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 40 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup vegetable oil
  • 1 medium zucchini, thinly sliced
  • 1 large onion, chopped
  • 1 large carrot, coarsely shredded
  • 3/4 cup chopped celery
  • 1/2 cup julienned green pepper
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dried basil
  • 1/3 cup taco sauce
  • 2 teaspoons prepared mustard
  • 2 medium tomatoes, cut into wedges

Directions

  1. In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2009 by CookinBug aka JL86 Supporting Member (Click to learn more about Supporting Membership)
Tasty! The mustard added a nice flavor without being overpowering. I did use significantly... MORE

 
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