1 minute reading time (188 words)

Zucchini Mexicali

Yield: About 41/2 Cups

Cook Time: About 10 Minutes


  • ​1/8 CUP (2 TBSP) coconut or olive oil
  • 2 CUP (1 LB) zucchini, unpeeled and thinly sliced
  • 1/2 large carrot, coarsely grated
  • 1/2 large onion, slivered
  • 1 rib celery, thinly sliced on diagonal
  • 1/2 small green bell pepper, cut in thin strips
  • 1 clove garlic, minced (or 1/4 TSP garlic powder)
  • 1/8 TSP basil leaves
  • 1/4 CUP taco sauce, to taste
  • 2 TSP prepared mustard
  • 1 medium tomato, cut in wedges


  1. Sauté zucchini, carrots, onion, celery, and bell pepper in oil, garlic, and basil until just crisp-tender, about 5 minutes​.
  2. Blend taco sauce and mustard together and stir into vegetables​.
  3. Add tomatoes and continue cooking until hot through​.


Tip: The secret of this dish is cooking the vegetables just until crisp-tender and no longer. 

Tip: Taco sauce will make this dish quite hot.


​Serving Size ​Calories Protein​Fat​Carb​Fiber
​1 CUP ​87 ​+1 g (5%)​6 g (60%)​8 g (35%)​3 g
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Tuesday, 30 May 2023

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