Zucchini Mexicali

Zucchini Mexicali brings thinly sliced zucchini, shredded carrots, and strips of red and green bell pepper together in a skillet. Salsa and prepared mustard coat the vegetables, and tomato wedges go in near the end.

The recipe serves 6 and takes 25 minutes in total, including 15 minutes of preparation. Finish with grated cheddar after transferring the vegetables to a serving dish.

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Before you start

Slice the zucchini and peppers, shred the carrots, and chop the onion and celery before heating the skillet. Cut the tomatoes into wedges and set them apart so they can go in later.

Ingredient notes

• Salsa and prepared mustard: Mix them together before adding them to the vegetables so both seasonings are spread through the skillet.
• Tomatoes and cheddar: Heat the tomato wedges near the end. Grate the cheddar for the topping and add it after moving the vegetables to a serving dish.

Zucchini Mexicali recipe

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Zucchini Mexicali

Zucchini, carrots, and peppers cook in a skillet with salsa and mustard, then get a finish of tomato wedges and grated cheddar.

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Prep Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Side Dish

Ingredients Method

Ingredients

  

• 1 tablespoon oil
• 4 cups zucchini, thinly sliced
• 1 cup carrots, shredded
• 1 cup onions, chopped
• 3/4 cup celery, chopped
• 1/2 medium green peppers, cut into thin strips
• 1/2 medium red peppers, 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

Method

 

1. Heat the oil in a 10-inch skillet.
2. Add the zucchini, carrots, onion, celery, green and red bell peppers, garlic, basil, and pepper. Mix well.
3. Cover and cook over medium-high heat for approximately 4 minutes, stirring occasionally.
4. Mix the salsa and mustard together. Add the mixture to the vegetables and stir well.
5. Add the tomato wedges and cook uncovered for an additional 3 to 5 minutes, or until heated through.
6. Transfer the vegetables to a serving dish and sprinkle with the grated cheese.

Tips for success

Keep the skillet covered during the first cook and stir the vegetables occasionally. Leave the skillet uncovered once the tomato wedges go in.

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