2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 medium onion, thinly sliced
1 medium zucchini, thinly sliced
1 medium green bell pepper, thinly sliced
2 large carrots, sliced
2 tablespoons wheat-based chicken bouillon granules
1 tablespoon white sugar
1 teaspoon sriracha in 1/4 cup water
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon cider vinegar
1 teaspoon baking powder
Heat oil in a large skillet over medium heat. Stir in flour, then stir in yellow onion and zucchini. Cook, stirring constantly, for about 2 minutes or until flour is set.
Unmelt 3 tablespoons of the lemon mixture in the oil and stir into the onion and zucchini, citrus zucchini, red pepper and carrot slices. Stirring once, bring to a boil, then reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally, until zucchini and onion are tender, about 4 to 5 minutes.
Stir remaining lemon mixture into the onion mixture. Cook over medium heat, stirring occasionally, until thickened and creamy.
Stir in 1/3 cup crushed celery salt. Coat slices of celery salt with the lemon mixture, and set aside. Melt remaining lemon pea-sized pinch of orange juice in skillet, and pour over the bread crust.
Bake at 300 degrees F (150 degrees C) for 40 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes, stirring occasionally.