Zucchini Mexicali Recipe

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

Servings: persons

1/4 c. oil
1 lb. unpeeled zucchini, thinly sliced (4 c.)
1 large carrot coarsely shredded (1 c.)
1 c. onion, chopped
3/4 c. chopped celery
1/2 medium bell pepper, thin strips
1/2 tsp. garlic salt
1/4 tsp. crushed basil
dash of pepper
1/3 c. taco sauce
2 tsp. prepared mustard
2 medium tomatoes, wedges
salt

1
Heat oil in 10-inch skillet.
2
Add zucchini, carrot, onion, celery, bell pepper, garlic salt, basil and pepper.
3
Toss to mix well.
4
Cook covered over medium heat 4 minutes, stirring occasionally.
5
Combine taco sauce and mustard; stir into vegetables.
6
Add tomato; cook uncovered for 3 to 5 minutes. Season with salt.
7
Sprinkle shredded sharp cheese or Mozzarella on top.

206

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 13 ingredients. The key ingredients include: 1/4 c. oil, 1 lb. unpeeled zucchini, thinly sliced (4 c.), 1 large carrot coarsely shredded (1 c.), 1 c. onion, chopped, and more.

Yes, Zucchini Mexicali 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.

Zucchini Mexicali

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