Makes 6 servings.



  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.
  4. Serve over fluffy rice.
Community content is available under CC-BY-SA unless otherwise noted.