Rating: 3.2 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This simple soup is delicious made with ingredients fresh from the garden, but you can substitute frozen zucchini and a can of tomatoes if fresh veggies are not available. This is best served with freshly grated Romano cheese and a loaf of crusty bread.

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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan or stockpot, cook the ground beef in the butter until brown. Stir in the tomato and onion; simmer for a minute or so then add zucchini, hot pepper sauce and salt and pepper to taste. Cover the pot and cook over medium heat until zucchini is tender.

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  • Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.

Nutrition Facts

249 calories; protein 20.5g; carbohydrates 6.2g; fat 15.9g; cholesterol 68.5mg; sodium 348.6mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 4 stars
08/29/2002
Really Good Soup!! Will make again. Great served over rice. Thanks Again Diana Read More
(3)

Most helpful critical review

Rating: 3 stars
08/17/2004
This recipe was an excellent base for embellishment. Without embellishment it fear it would not have been soup but rather a bland sloppy mess of zucchini meat and onion. I made sure to add the liquid from the can of tomatoes fresh chopped garlic and mushrooms. Most importantly I added additional herbs and spices. 1 teaspoon each dried tyme and parsley (fresh is better but double the amount) 1/2 teaspoon salt pepper to taste one can of beef broth and about 1/4 cup of water (broth and water actually made it a soup). Last but not least I added a half teaspoon of cumin. This really made the soup sing and gave it a backgroud flavor that wasn't over-powering. Read More
(13)
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
08/17/2004
This recipe was an excellent base for embellishment. Without embellishment it fear it would not have been soup but rather a bland sloppy mess of zucchini meat and onion. I made sure to add the liquid from the can of tomatoes fresh chopped garlic and mushrooms. Most importantly I added additional herbs and spices. 1 teaspoon each dried tyme and parsley (fresh is better but double the amount) 1/2 teaspoon salt pepper to taste one can of beef broth and about 1/4 cup of water (broth and water actually made it a soup). Last but not least I added a half teaspoon of cumin. This really made the soup sing and gave it a backgroud flavor that wasn't over-powering. Read More
(13)
Rating: 4 stars
08/29/2002
Really Good Soup!! Will make again. Great served over rice. Thanks Again Diana Read More
(3)
Rating: 2 stars
07/27/2012
This isn't soup. I added broth and additional seasonings but it was still just okay. Read More
(1)
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Rating: 3 stars
09/22/2021
This is not soup, by any stretch of the imagination, so I’m not sure why it’s called that? There is zero liquid in the ingredients, so if you want it to be soup, I’d suggest adding at least one 32oz carton of broth and adjusting the seasonings. It should really be called Ground Beef & Zucchini Skillet or similar, and as such, it would be an ok recipe. It makes for a quick weeknight dinner that you can throw together and serve over rice or noodles, or just as is, as a meat & veggie bowl. This could benefit from other seasonings and maybe some minced garlic. Read More