1/4 c. cooking oil
3/4 c. sliced celery
1/2 c. sliced onion
1 clove garlic, minced
1 lg. unpared zucchini, sliced 1/4" thick (about 4 c.)
1/2 c. shredded, pared carrots
2 tomatoes, cut into eighths
1/2 c. green pepper strips
1 (8 oz.) can tomato sauce
2 tsp. prepared yellow mustard
1/4 tsp. dried basil leaves
3/4 tsp. salt
1/8 tsp. pepper

Heat oil in 12" skillet over medium heat. Add celery, onion, garlic; saute until tender. Add zucchini, tomatoes, green pepper and saute 10 minutes. Stir in remaining ingredients. Reduce heat and simmer 5 minutes or until desired doneness, stirring occasionally.