Zucchini Mexicali - 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 or red pepper, cut into thin strips
1/2 tsp. garlic salt
1/4 tsp. dried basil
dash of pepper
1/2 c. Pace picante sauce
2 tsp. prepared mustard
2 medium tomatoes, cut into wedges
salt

Preparation

Heat cooking oil in skillet.
Add sliced zucchini, carrot, onion, celery, green pepper strips, garlic salt, basil and pepper; toss to mix well.
Cook, covered, over medium-high heat for 4 minutes, stirring occasionally.
Combine picante sauce and mustard.
Stir into vegetables.
Add tomato wedges.
Cook uncovered 3 to 5 minutes or until heated through.
Season with salt.
Serve in skillet or transfer to serving dish.