4-6 c. grated, unpeeled zucchini
1 c. celery, sliced
1 med. onion, chopped
3 tbsp. vegetable oil
1 (15 oz.) can tomato sauce
1 tomato sauce can of water
1 (28 oz.) can whole tomatoes & juice
2-3 tbsp. chili powder
1 tsp. garlic salt + 3 tsp. salt
2 tbsp. sugar
1 tsp. black pepper
1/2 tsp. red pepper
1/2 c. pitted ripe olives, sliced
1 (15 oz.) can kidney beans
1 c. fresh, sliced mushrooms

Saute grated zucchini, celery and onion in hot oil in large kettle or saucepan until celery is tender, but not browned, about 6 minutes. Add tomato sauce, water, tomatoes and juice, chili powder, garlic salt and salt, sugar and pepper. Simmer slowly, uncovered, 1 to 1 1/2 hours. Add olives, kidney beans and mushrooms. Simmer another 10 to 15 minutes. Serves 8.