• 1 pound lean ground beef
  • 1 tablespoon butter
  • 1 large tomato, diced
  • 1 red onion, chopped
  • 1 pound zucchini, thinly sliced
  • salt and pepper to taste
  • 1 tablespoon hot pepper sauce, or to taste
  • 1 cup grated Romano cheese


In a large saucepan or stockpot, cook the ground beef in the butter until brown. Stir in the tomato and onion; simmer for a minute or so then add zucchini, hot pepper sauce and salt and pepper to taste. Cover the pot and cook over medium heat until zucchini is tender.

Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.