_{Randy Mayor}

Ingredients

1 tablespoon olive oil, divided

1 pound ground sirloin

2 cups chopped zucchini

1 cup prechopped onion

1 cup chopped carrot

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 (8-ounce) package presliced mushrooms

3 garlic cloves, minced

1/2 cup dry red wine

1/4 cup tomato paste

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon freshly ground black pepper

1 (14-ounce) can fat-free, less-sodium beef broth

2 tablespoons cornstarch

2 tablespoons water

Cooking spray

1 (11-ounce) can refrigerated soft breadstick dough

Preparation

Preheat oven to 400°.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next 6 ingredients (through garlic); sauté 7 minutes or until vegetables are tender. Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper, and broth. Bring to a boil; cook 3 minutes. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.

Spoon beef mixture into an 11 x 7-inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture. Bake at 400° for 12 minutes or until browned.

Serves 6

Borrowed from Cooking Light, October 2006