Zucchini Mexicali
Zucchini Mexicali is an impressive dinner. Made with 1/4 c. oil, 1 lb. unpeeled zucchini, thinly sliced (4 c.), 1 large carrot coarsely shredded (1 c.), 1 c. onion, chopped and 3/4 c. chopped celery, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Heat oil in 10-inch skillet.
Add zucchini, carrot, onion, celery, bell pepper, garlic salt, basil and pepper.
Toss to mix well.
Cook covered over medium heat 4 minutes, stirring occasionally.
Combine taco sauce and mustard; stir into vegetables.
Add tomato; cook uncovered for 3 to 5 minutes. Season with salt.
Sprinkle shredded sharp cheese or Mozzarella on top.
Serves 4 to 6.
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