Ingredients

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

Directions

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.

Serves 6