1/4 c. oil
3/4 c. sliced celery
2 tomatoes, cut in 8ths
1 lb. (4 c.) unpeeled, sliced zucchini
1 (8 oz.) tomato sauce
1/2 c. green pepper strips
2 tsp. prepared mustard
1 clove garlic, minced
1/2 c. slice onion
1/2 c. shredded carrots
1/4 tsp. dried basil leaves
1/8 tsp. pepper
3/4 c. salt

Heat oil in 12-inch skillet over medium heat. Add celery, onion and garlic and saute until tender. Add zucchini, tomatoes, peppers and carrots and saute about 10 minutes. Stir in remaining ingredients. Reduce heat and simmer 5 minutes or until tender. Makes about 6 servings.