this is a definite keeper that i got from Eating Well and made a few minor changes to suit our personal preferences.
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here is the link to the original recipe...
the changes i made were simple and certainly not necessary:
used coconut oil instead of canola
diced the zucchini instead of grating it
added a couple of cloves of garlic to saute with the onion and zucchini
added a little cilantro to the vegetable mixture
we served ours with a little fresh, diced avocado and Trader Joe's Quinoa and Black Bean Tortilla Chips.
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