3 medium zucchini, firm
2 medium onions, sliced
2 peppers, cut-up
1 lb. ground beef
butter
1 small can tomato sauce
pinches of basil, oregano, Italian seasoning, salt and pepper

Wash zucchini, slice it and set it aside. Sauté peppers and onions in butter until soft; remove and set aside. Cook hamburger until red color disappears. Set aside. Now cook squash in the same pan for about 8 minutes, turning over frequently so it won't get soft. Add all ingredients and mix.

Variation: Beat 2 eggs and pour them over zucchini scramble just before you take it off the stove. Stir a few times.

Submitted by: Debra Betz