Zucchini Scramble

This recipe comes from my mother-in-law. It's a nice way to use up some of the garden zucchini in summertime. I make it without the peppers, because I prefer it that way.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 3  medium zucchini, sliced
• 2  onions, cut up
• 2  green peppers, cut up
• 1  lb ground beef
• 2  tablespoons butter, divided
• 1 (8 ounce) can tomato sauce
• 1  pinch  italian seasoning
•  salt and pepper

Directions

1. Saute the peppers and onions in 1 tablespoon of the butter. When soft, remove from pan and put aside.
2. Cook the ground beef. Drain any grease and set aside.
3. Cook zucchini in the remaining tablespoon of butter for about 8 minutes, stirring as it cooks.
4. Add all ingredients together in pan with zucchini and stir until heated through.
5. Serve on bulky or torpedo rolls.