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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
1 tablespoon oil |
4 cups zucchini, thinly sliced |
1 cup carrot, shredded |
1 cup onion, chopped |
3/4 cup celery, chopped |
1/2 medium green pepper, cut into thin strips |
1/2 medium red pepper, cut into thin strips |
2 -3 cloves garlic, minced |
1/2 teaspoon dried basil leaves, crushed |
1 dash pepper |
1/3 cup salsa |
2 teaspoons prepared mustard |
2 medium tomatoes, cut into wedges |
1/3 cup grated reduced-fat cheddar cheese |
Directions:
1. In a 10-inch skillet, heat oil.
2. Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
3. Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
4. Mix the salsa and mustard; add to vegetables mixing well.
5. Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
6. Transfer to serving dish and sprinkle with grated cheese.
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