McDougall Mexican Zuke

[Guest guest]

* Exported from MasterCook II *

 

Mcdougall Mexican Zucchini

 

Recipe By : Mary McDougall

Serving Size : 6 Preparation Time :0:00

Categories : Entree Mcdougall

Mexican Vegan

Zucchini

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Medium Zucchini -- thinly sliced

1 Large Carrot -- coarsely grated

1 Medium Onion -- chopped

2 Stalks Celery -- chopped

1/2 Medium Green Pepper -- thinly sliced

2 Medium Tomatoes -- sliced

1 Cup Mild Green Chili Salsa

1/4 Tsp Dried Basil

1 Clove Garlic -- crushed

2 Tsp Prepared Mustard

 

Prepare vegetables as directed and layer in a casserole dish, all except

for the tomatoes. Combine ingredients for the sauce (salsa, basil, garlic

and mustard) and pour over the layered vegetables. Place sliced tomatoes

over the top. Cover and bake at 325 degrees for 45 minutes. Remove cover

and bake for 15 minutes longer.

Helpful Hints: Serve with grains such as brown rice or bulgur wheat.

 

 

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NOTES : From " The McDougall Health Supporting Cookbook Volume One " by Mary

McDougall. Posted with permission.