Zucchini Mexicali - cooking recipe

Ingredients

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

Preparation

Heat oil in 10-inch skillet.
Add zucchini, carrot, onion, celery, bell pepper, garlic salt, basil and pepper.
Toss to mix well.
Cook covered over medium heat 4 minutes, stirring occasionally.
Combine taco sauce and mustard; stir into vegetables.
Add tomato; cook uncovered for 3 to 5 minutes. Season with salt.
Sprinkle shredded sharp cheese or Mozzarella on top.
Serves 4 to 6.