Mexican Zucchini - cooking recipe

Ingredients

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

Preparation

Heat oil in 10-inch skillet.
Add zucchini, carrots, onion, green pepper, garlic, celery, 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 vegetables.
Add tomato wedges.
Cook, uncovered, 3 to 5 minutes, or until thoroughly heated.
Season with salt and pepper.
Serve hot or cold.
Makes 4 to 6 servings.