Mexican zucchini
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SAUCE----- | ||
| 2 | mediums | Zucchini -- thinly sliced |
| 1 | large | Carrot -- coarsely grated |
| 1 | medium | Onion -- chopped |
| 2 | Stalks celery -- chopped | |
| ½ | medium | Green pepper -- thinly |
| Sliced | ||
| 1 | cup | Mild green chili salsa |
| ¼ | teaspoon | Dried basil |
| 1 | Clove garlic -- crushed | |
| 2 | teaspoons | Prepared mustard |
Directions
Prepare vegetables as directed and layer in a casserole dish, all except for the tomatoes. Combine ingredients for the sauce 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.
Serve with grains such as brown rice or bulgur wheat.
Recipe By :
From: Western Mexican Cookbook
File
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