1 lb. ground chuck
1 can Spanish stewed tomatoes
2 stalks celery
1 clove garlic
1/2 tsp. pepper
2 tbsp. oil
3 sm. zucchini
1 red onion, diced
1/2 green bell pepper
2 tbsp. chili con carne seasoning
1 tsp. salt or to taste

1. In large skillet with a lid, saute crushed garlic 3 minutes. 2. Add onion, bell pepper and celery, saute for 2 minutes. 3. Slice zucchini about 1/8 inch thick. 4. Add ground chuck and cook until gray color. 5. Add tomatoes, and seasonings, mix well. 6. Add the sliced zucchini, stir in gently. 7. Cover with tight lid, and simmer until the zucchini start to look like a pickle and is soft.