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Ingredients
  • 1 cup shredded carrot
  • ¾ cup celery, sliced
  • ½ green pepper, sliced
  • ½ cup onion or shallot, chopped
  • 4 cups zucchini or summer squash, thinly sliced
  • 1 tablespoon oil
  • ¼ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ⅓ cup taco sauce
  • 2 teaspoons yellow mustard
  • 2 large tomatoes, chopped
Steps
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