Zucchini Mexicali

[Guest guest]

This makes a colorful, flavorful side to any dish. You can spice it up more if

you like, but my family seems to prefer it less hot.

 

Zucchini Mexicali

 

1/4 cup vegetable oil

1 medium zucchini, thinly sliced

1 large onion, chopped

1 large carrot, coarsely shredded

3/4 cup chopped celery

1/2 cup julienned green pepper

1/2 tsp garlic salt

1/4 tsp dried basil

1/3 cup taco sauce

2 tsp prepared mustard

2 medium tomatoes, cut into wedges

 

In a large skillet, combine the first seven ingredients. Cover and cook over

medium heat for 5 minutes. Stir in the taco sauce and mustard; top with

tomato wedges. Cook, uncovered, for 5 minutes or until heated through.

Yield: 6 servings

 

 

Words strain, / Crack and sometimes break, under the burden, / Under

the tension, slip, slide, perish, / Decay with imprecision, will not stay

in place, / Will not stay still.

-T.S. Eliot, poet (1888-1965)