ZUCCHINI MEXICALI

Zucchini Mexicali image

Great way to use fresh from the garden zucchini. This dish can be served as a side dish or over brown rice for a nice light meatless dish. Adjustments were made to the original recipe which comes from The New American Diet cookbook.

Provided by PaulaG

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

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Ingredients

1 tablespoon oil
4 cups zucchini, thinly sliced
1 cup carrot, shredded
1 cup onion, chopped
3/4 cup celery, chopped
1/2 medium green pepper, cut into thin strips
1/2 medium red pepper, cut into thin strips
2 -3 cloves garlic, minced
1/2 teaspoon dried basil leaves, crushed
1 dash pepper
1/3 cup salsa
2 teaspoons prepared mustard
2 medium tomatoes, cut into wedges
1/3 cup grated reduced-fat cheddar cheese

Steps:

In a 10-inch skillet, heat oil.
Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
Mix the salsa and mustard; add to vegetables mixing well.
Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
Transfer to serving dish and sprinkle with grated cheese.

Nutrition Facts : Calories 74.6, Fat 2.9, SaturatedFat 0.4, Sodium 140.6, Carbohydrate 11.5, Fiber 3.3, Sugar 6.6, Protein 2.5

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