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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Very colorful! From Cooking a la Heart - Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. Ingredients:
3 tablespoons vegetable oil |
4 cups thinly sliced zucchini |
1 cup coarsely shredded carrot |
1 medium onion, chopped |
3/4 cup chopped celery |
1/2 green pepper, cut in thin strips |
1/2 teaspoon garlic powder |
1/2 teaspoon dried basil, crushed |
1 dash pepper |
2 teaspoons dry mustard |
1/3 cup taco sauce |
2 tomatoes, cut in wedges |
grated parmesan cheese |
Directions:
1. In a large skillet, heat oil.
2. Add zucchini, carrot, onion, celery, green pepper, garlic powder, basil, pepper, dry mustard and taco sauce.
3. Toss to mix well.
4. Cover and cook over medium heat 4 minutes, stirring occasionally.
5. Add tomato wedges and cook, uncovered, 3 to 5 minutes or until tomatoes are heated through.
6. Sprinkle with Parmesan and serve.
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