Zucchini Mexicali Recipe

Name: Zucchini Mexicali
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a 10-inch skillet, heat oil.
2
Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
3
Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
4
Mix the salsa and mustard; add to vegetables mixing well.
5
Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
6
Transfer to serving dish and sprinkle with grated cheese.

265

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 14 ingredients. The key ingredients include: 1 tablespoon oil, 4 cups zucchini, thinly sliced, 1 cup carrot, shredded, 1 cup 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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