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Zucchini Mexican Style Recipe
|Grated zucchini||4 Cup (64 tbs)|
|Onion||1 Medium, separated into rings|
|Celery||3⁄4 Cup (12 tbs), thinly sliced|
|Carrot||1 Medium, grated|
|Green pepper||1⁄2 , cut into strips|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Taco sauce||1 1⁄2 Cup (24 tbs) (Commercial Variety)|
|Prepared mustard||2 Teaspoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Tomatoes||3 , cut into wedges|
Calories 228 Calories from Fat 128
% Daily Value*
Total Fat 14 g22.2%
Saturated Fat 1.9 g9.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 952.7 mg39.7%
Total Carbohydrates 23 g7.5%
Dietary Fiber 7.3 g29.2%
Sugars 8.4 g
Protein 4 g7%
Vitamin A 88.3% Vitamin C 102.2%
Calcium 6.4% Iron 12.9%
*Based on a 2000 Calorie diet
1)In a large skillet, add oil and heat.
2)Put in zucchini, onion, celery, carrot, pepper and stir fry for 5 minutes.
3)Pour in the taco sauce and add mustard, pepper, basil, and salt.
4)Add wedges of tomatoes and cook for 5 minutes,
5)This dish best accompanies pasta or casseroles.