2 c. diced zucchini
1/2 lb. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
1 jar (8 oz.) mild tomato salsa
1/4 c. red wine
1/4 c. dark raisins
1 tbsp. tomato paste
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1 can (15 oz.) red kidney beans, drained
Sour cream
Sliced green onion
Grated cheddar cheese

Place zucchini, beef, green pepper and onion in a 2 quart saucepan. Saute over medium heat 7 to 10 minutes, stirring occasionally until vegetables are tender crisp. Stir in salsa, wine, raisins, tomato paste, salt, cinnamon and allspice. Cover and simmer 10 minutes stirring occasionally. Stir in beans, continue cooking 5 minutes or until heated through. Serve in bowls topped with grated cheese, sour cream and green onion.

DIETITIAN'S NOTE:

Use as a filling for tacos or inside a flour tortilla, topped with melted cheese. Yet another delicious way to use up zucchini! Purchase lean ground beef and drain fat from the mixture as it browns. Consider Land O Lakes light sour cream and Kraft light natural cheese to further reduce saturated fat, fat and calories.