Skip to main content New this month
Get the Allrecipes magazine

Zucchini Mexicali

Rated as 2.5 out of 5 Stars

"Try this swift skillet sensation when you're strapped for time. 'This vegetable side dish goes with practically any meal,' notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

Tasty! The mustard added a nice flavor without being overpowering. I did use significantly less oil and sauteed fresh garlic with the veggies. I wish I hadn't shredded the carrots, but no big de...

Puzzled by all of the good reviews. No one in the fam liked this at all. I cut the amount of green pepper and it was still too much. Won't be making this again.