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  • 1/2 pound ground beef
  • 2 celery ribs, thinly sliced
  • 1/3 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 (28 ounce) can diced tomatoes, undrained
  • 3 medium zucchini, cubed
  • 2 cups water
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon sugar

pepper to taste
Shredded Parmesan cheese


In a large saucepan, cook beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt if desired, bouillon, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese if desired.