 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
A very unique, and delicious recipe I discovered in one of my church cookbooks. It is full of garden vegetables, and easy to prepare. Its low in calories, and one of the best zucchini stir fries I've found. Its great as a side dish to any meal. I always look forward to serving this dish during the summer, and I hope you do too. Ingredients:
1/8 cup oil |
4 cups zucchini, unpeeled and thinly sliced |
1 cup carrot, thinly sliced |
1 cup onion, thinly sliced |
3/4 cup finely chopped celery |
4 ounces mushrooms, sliced |
1/2 cup green pepper, thinly sliced |
2 medium tomatoes, cut into wedges |
1/2 teaspoon garlic salt |
1/4 teaspoon basil |
1 dash fresh pepper |
1/3 cup taco sauce |
2 teaspoons prepared yellow mustard |
Directions:
1. Toss all vegetables to mix in oil in a large skillet.
2. Cook, covered, over medium heat until half cooked.
3. Stir Occasionally; should take about 10 minutes.
4. In small bowl Combine Garlic Salt, Basil, Pepper, Taco Sauce, and Mustard.
5. Stir the mixture into the vegetables.
6. Cook, Uncovered, about 10 minutes.
7. Enjoy.
|
|