This recipe is full of flavor and will offer everyone in your family, even picky eaters, a wonderful, fulfilling meal.  Actually quick to prepare, you will have your family sitting at the dinner table with great conversation going in no time.  

Ingredients

1 tablespoon olive oil, divided
1 pound ground sirloin
2 cups chopped zucchini
1 cup pre-chopped onion
1 cup chopped carrot
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 (8-ounce) package pre-sliced 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); saute 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.

Yield: 6 servings (serving size: 1 1/3 cups)

Nutritional Information: CALORIES 313(24% from fat); FAT 8.5g (sat 1.7g,mono 3g,poly 0.7g); PROTEIN 22g; CHOLESTEROL 40mg; CALCIUM 41mg; SODIUM 679mg; FIBER 2.7g; IRON 3.9mg; CARBOHYDRATE 37.6g

David Bonom , Cooking Light, OCTOBER 2006, Posted by MyRecipes.com