2 med. zucchini, cubed
1 sm. onion, chopped
1 lg. green pepper, cut lengthwise
1/2 lb. mushrooms, sliced
2 celery stalks, sliced
1 sm. jar stuffed Spanish green olives, sliced
Juice of 1/2 lg. lemon
1 sm. (8 oz.) can tomato sauce
1 tbsp. salad oil

Heat oil in skillet over medium heat. Add sliced peppers and cook for a few minutes until soft. Add onions and celery, cook 1 minute longer; add zucchini cubes, cook 1 minutes; pour the lemon juice over the mixture while continuing to cook. Add mushrooms, cook till tender. Add sliced olives and approximately 1/2 the liquid in the jar, simmer 3 minutes. Add tomato sauce. Simmer 5 minutes more. Stir gently.