Recipe - Mexican Zucchini

SAUCE
2 md Zucchini thinly cut or sliced up
1 lg Carrot coarsely grated
1 md Onion chopped
2 Stalks celery chopped
One half md Green pepper thinly
Sliced
1 cup Mild green chili salsa
One fourth teaspoon Dried basil
1 Clove garlic crushed
2 teaspoon Prepared mustard

Prepare vegetables as directed and layer in a casserole dish, all except
for the tomatoes. Combine ingredients for the sauce and pour over the
layered vegetables. Place cut or sliced up tomatoes over the top. Cover and bake at
325 degrees for 45 minutes. Remove cover and bake for 15 minutes longer.

Serve with grains such as brown rice or bulgur wheat.

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip