Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook Beef in 10-inch skillet with 1/2 teaspoon salt and 1/8 teaspoon pepper until meat is no longer pink; stir to crumble. Pour off fat.
  2. Add tomatoes, beans, Onion, carrots, Italian seasoning, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper to skillet.
  3. Bring to a boil. Reduce heat, cover, and simmer 15 minutes, or until vegetables are tender.
  4. Add zucchini and flour mixed with water. Cook until zucchini is tender and sauce is thickened.
  5. Serve over hot rice.
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