ZUCCHINI MEXICALI

Zucchini Mexicali image

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.

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 122 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

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