Zucchini mexican style

6 Servings

Ingredients

Quantity Ingredient
4 cups Squash, zucchini -- grated
1 medium Onion -- thinly sliced and
_separated into rings
¾ cup Celery -- thinly sliced
1 medium Carrot -- grated
½ Green pepper -- cut in
Strips
¼ cup Oil -- vegetable
⅓ cup Taco sauce
2 teaspoons Mustard -- prepared
¼ teaspoon Basil leaves -- dried
¼ teaspoon Salt
⅛ teaspoon Pepper
3 Tomatoes -- cut in wedges

Directions

Saute first 5 ingredients in hot oil in a large skillet for 5 minutes,=20 stirring occasionally. Stir in taco sauce, mustard, basil, salt, and=20 pepper. Add tomatoes; cook 5 minutes.

SOURCE: Southern Living Magazine, May, 1980. Typed for you by Nancy=20 Coleman.

Yield: 6 servings

Recipe By : Southern Living Magazine, May, 1980 From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File

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