Zucchini Skillet Medley

Makes 3 to 4 servings

1 to 2 T. olive oil

3/4 c. celery, sliced

1/2 c. onion, sliced

1 clove garlic, minced

1 lb. zucchini, sliced

2 tomatoes, diced

1 carrot, peeled and shredded

1/2 green pepper, diced

8-oz. can tomato sauce

2 t. mustard

1/4 t. dried basil

1/4 t. salt

1/8 t. pepper

Heat oil in a skillet over medium heat; sauté celery, onion and garlic until tender. Add remaining vegetables and sauté an additional 10 minutes, until tender. Stir in tomato sauce, mustard and seasonings; simmer for 5 minutes. Serve warm or chilled.

For a low-calorie supper, turn a veggie dish into a flavorful supper. Make the servings larger than usual and add a crisp salad alongside.