Zucchini Soup IV recipe
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- 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
Nutrition Info
- 249.4 caloriescarbohydrate: 6.2 gcholesterol: 68.5 mgfat: 15.9 gfiber: 1.5 gprotein: 20.5 gsaturatedFat: 8 gservingSize: -sodium: 348.6 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Soup IV
Directions
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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.