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zucchini mexicali


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.


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  1. In a 10-inch skillet
  2. Heat oil
  3. Add the zucchini
  4. Carrots
  5. Onion
  6. Celery
  7. Green and red pepper
  8. Garlic
  9. Basil and pepper
  10. Mix well
  11. Over medium-high heat cook covered for approximately 4 minutes
  12. Stirring occasionally
  13. Mix the salsa and mustard
  14. Add to vegetables mixing well
  15. Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated
  16. Transfer to serving dish and sprinkle with grated cheese

Step 8

Total Time in Minute 25

Ingredients Count 14

cooking zucchini mexicali

See More Relate Photo







Green pepper

Red pepper


Dried basil leaves



Prepared mustard


Reduced-fat cheddar cheese

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