Zucchini Mericoli - cooking recipe

Ingredients

1/4 c. cooking oil
1 lb. unpeeled zucchini, thinly sliced (4 c.)
1 large carrot, coarsely shredded (1 c.)
1 large onion, chopped (1 c.)
3/4 c. chopped celery
1/2 medium green pepper, cut in thin strips
1/2 tsp. garlic salt
1/4 tsp. dried basil, crushed
dash of pepper
salt
1/2 c. taco sauce
2 tsp. prepared mustard
2 medium tomatoes, cut in wedges

Preparation

Heat cooking oil in 10-inch skillet; add sliced zucchini, carrot, onion, celery, green pepper, garlic salt, basil and pepper.
Toss to mix well.
Cook covered over medium-high heat for 4 minutes, stirring occasionally.
Combine taco sauce and mustard; stir into vegetable.
Add tomato wedges.
Cook uncovered 3 to 5 minutes or until heated through.
Season with salt; serve in the skillet or transfer to serving dish.
Makes 4 to 6 servings.