Zucchini Mexicali

Ingredients

• 1/4 c. oil
• 1 lb. unpeeled zucchini, thinly sliced (4 c.)
• 1 large carrot coarsely shredded (1 c.)
• 1 c. onion, chopped
• 3/4 c. chopped celery
• 1/2 medium bell pepper, thin strips
• 1/2 tsp. garlic salt
• 1/4 tsp. crushed basil
• dash of pepper
• 1/3 c. taco sauce
• 2 tsp. prepared mustard
• 2 medium tomatoes, wedges
• salt