1 lb. lean ground beef
1/2 c. chopped onion
1 clove garlic, minced
3 med. zucchini, sliced
1 (14 1/2 oz.) can tomato sauce
1 tsp. dried basil, crushed
1 tsp. salt
1/8 tsp. pepper
3 c. cooked rice

In large skillet, brown beef, stirring to break into bits. Pour off all but 2 tablespoons drippings. Add onion and garlic; cook until translucent. Add next five ingredients. Cover and simmer 10 minutes or until zucchini is tender; stir occasionally. Add cooked rice, heat and stir to blend. If desired, garnish with sliced ripe olives. 4 to 6 servings.