Zucchini Mexicali - cooking recipe

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

Preparation

In a 10-inch skillet, heat oil.
Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
Mix the salsa and mustard; add to vegetables mixing well.
Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
Transfer to serving dish and sprinkle with grated cheese.