Zucchini Mexicali
Zucchini Mexicali is a vibrant, flavorful dish combining fresh vegetables with spicy taco sauce and mustard, perfect for a quick, healthy, and satisfying meal for any occasion.
Ingredients
- 1/4 cup oil ⓘ
- 1 pound unpeeled zucchini, thinly sliced ⓘ
- 1 cup coarsely shredded carrot ⓘ
- 1 cup chopped onion ⓘ
- 3/4 cup chopped celery
- 1/2 medium bell pepper, thin strips ⓘ
- 1/2 teaspoon garlic salt ⓘ
- 1/4 teaspoon crushed basil ⓘ
- dash of pepper
- 1/3 cup taco sauce ⓘ
- 2 teaspoons prepared mustard ⓘ
- 2 medium tomatoes, wedges ⓘ
- salt ⓘ
Instructions
- Heat oil in a 10-inch skillet.
- Add zucchini, carrot, onion, celery, bell pepper, garlic salt, basil, and pepper.
- Toss to mix well.
- Cook covered over medium heat for 4 minutes, stirring occasionally.
- Combine taco sauce and mustard; stir into vegetables.
- Add tomato wedges; cook uncovered for 3 to 5 minutes.
- Season with salt.
- Sprinkle shredded sharp cheese or Mozzarella on top before serving.
Tips & Substitutions
For a more vibrant flavor, consider adding a teaspoon of cumin or chili powder to the vegetable mix. If you prefer a vegetarian option, substitute the taco sauce with a homemade salsa from recipes like Watermelon Fire And Ice Salsa. You can also use yellow squash in place of zucchini for a different texture.
Serving Suggestions
Serve this dish warm, topped with shredded sharp cheese or mozzarella for extra creaminess. It pairs wonderfully with Chicken Flautas or as a side to any Mexican recipes. A fresh salad dressed with Cumin-Honey Vinaigrette Salad would complement the flavors beautifully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, use a skillet over medium heat for 5-7 minutes, stirring occasionally until heated through. Alternatively, microwave in a covered dish, stirring halfway, until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Mexicali contains roughly 241 calories, with 4g protein, 27g carbohydrates, and 14g fat. It is an excellent source of vitamin C (152% of the Daily Value), vitamin A (80% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 539mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the vegetables and sauce in advance, storing them separately in the refrigerator. When ready to serve, simply combine and cook as directed. This helps enhance the flavors while saving you time on busy days.
What can I substitute for the taco sauce?
If you don't have taco sauce, you can use a combination of salsa and a bit of ketchup for sweetness. Alternatively, homemade salsa, like Baja Guacamole, can add a fresh twist and a burst of flavor.
Is this recipe suitable for vegans?
Yes, this dish is naturally vegan-friendly as it contains no animal products. Just ensure the taco sauce and any additional toppings are plant-based, and you can enjoy a delicious vegan meal!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).