This is a wonderful recipe for using all the fresh veggies that are now in the garden. It can also be microwaved.

Hamburger Zucchini Skillet Medley
Makes 6 servings

1-2 tbsp. olive oil
1 lb. 90 to 93% lean hamburger*
3/4 cup sliced celery
1/2 cup sliced onion
1 lb. unpared zucchini, sliced 1/4-inch thick (about 4 cups) you can also used summer squash
2 tomatoes, cut into eighths
1/2 cup green pepper strips
1/2 cup shredded, pared carrot
1 (8 oz.) can tomato sauce
2 tsp. prepared yellow mustard
2 tsp. dried basil leaves (I used fresh 1 tsp. fresh basil)
salt and pepper to taste

Heat oil in 12-inch skillet over medium heat. Add celery, onion and garlic, and saute until tender.

Add zucchini, tomatoes, green pepper and carrot. Saute 10 minutes.

Stir in remaining ingredients. Reduce heat and simmer 5 minutes or until vegetables are tender, stirring occasionally. Serve hot or cold.

*I only used 1/2 lb. of hamburger at a time and that cuts fat content even more.

Editor's note - Correction - 7-27-2001
2 tsp. prepared yellow mustard added to the ingredient list.