Zucchini Soup IV Recipe
- 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.
