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Zucchini Mexicali

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“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.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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