Chef John Folse's Zucchini Gravy

Prep Time: 1 Hour
Yields: 6 Servings

At first sight (and sniff), this luscious dish screams anything but healthy. But take a closer look and you'll see it's packed with veggies, has very little fat and we've cut the sodium, too. So don't worry, just "Mangia!"

6 cups diced zucchini
½ pound ground round
2 tbsps olive oil
2 cups diced onions
1 cup diced celery
½ cup julienne red bell peppers
½ cup julienne green bell peppers
¼ cup minced garlic
1 cup diced tomatoes
2 (8-ounce) cans tomato sauce, no salt added
salt substitute and black pepper, to taste
Louisiana hot sauce
½ cup chopped parsley
½ cup Parmesan

In a large heavy bottom skillet over medium high heat, sauté ground round until slightly browned and separated grain for grain. Add the olive oil and blend well into the meat mixture. Stir in onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomatoes and zucchini, blending well into the vegetable mixture. Add tomato sauce and season to taste using salt substitute, pepper and hot sauce. Continue to cook until zucchini is tender and a rich tomato sauce has evolved. Stir in parsley and serve over cooked pasta or rice. Sprinkle with grated Parmesan cheese.