Mexican Zucchini Recipe

Name: Mexican Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. oil; 1 lb. unpeeled zucchini, sliced thin (4 c.); 1 large carrot, shredded (1 c.); 1 large onion, chopped; 3/4 c. chopped celery; 1/2 medium green bell pepper, cut in strips; 1/2 tsp. garlic salt; 1/4 tsp. dried basil; 1/3 c. taco sauce; 2 tsp. mustard; 2 medium tomatoes, cut in wedges

Servings: persons

1/4 c. oil
1 lb. unpeeled zucchini, sliced thin (4 c.)
1 large carrot, shredded (1 c.)
1 large onion, chopped
3/4 c. chopped celery
1/2 medium green bell pepper, cut in strips
1/2 tsp. garlic salt
1/4 tsp. dried basil
1/3 c. taco sauce
2 tsp. mustard
2 medium tomatoes, cut in wedges

1
Heat oil in 10-inch skillet.
2
Add zucchini, carrots, onion, green pepper, garlic, celery, salt, basil and pepper.
3
Toss to mix well.
4
Cook, covered, over medium-high heat for 4 minutes, stirring occasionally.
5
Combine taco sauce and mustard.
6
Stir into vegetables.
7
Add tomato wedges.
8
Cook, uncovered, 3 to 5 minutes, or until thoroughly heated.
9
Season with salt and pepper.
10
Serve hot or cold.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. oil, 1 lb. unpeeled zucchini, sliced thin (4 c.), 1 large carrot, shredded (1 c.), 1 large onion, chopped, and more.

Yes, Mexican Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Zucchini

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