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Summertime Recipe with Zucchini, Rice and Red Wine

The following recipe is great for summer time with red wine, fresh zucchini, basil leaves and oregano leaves. After adding the red wine, serve the same wine with dinner. Consider purchasing the wine from a local winery.

Cheers! Kathy

Beef, Zucchini, And Rice Neapolitan

 Servings: Makes 6 servings


1 1/2 lbs lean ground beef
5 c sliced zucchini (about 1-1/2 lbs)
1 4-ounce jar pimientos, chopped (1/2 c)
3/4 c chopped onion
1 4-ounce can sliced mushrooms, drained
1 clove garlic, minced
1/2 t salt
1/2 t basil leaves
1/2 t oregano leaves
1/8 t ground black pepper
3 beef bouillon cubes
1/2 c dry red wine
3 c hot cooked rice


  1. Cook beef in 10-inch skillet until meat is no longer pink, stirring to crumble; drain.
  2. Add zucchini, pimientos, onion, mushrooms, garlic, salt, basil, oregano, pepper, bouillon cubes and wine to skillet.
  3. Cover and simmer 30 minutes, or until zucchini is tender crisp. Serve over fluffy rice.

Recipe provided by USA Rice Federation

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