Zucchini Soup IV

1 pound lean ground beef

1 tablespoon butter

1 large tomato, diced

1 red onion, chopped

1 pound zucchini, thinly sliced

salt and pepper to taste

1 tablespoon hot pepper sauce, or to taste

1 cup grated Romano cheese

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.

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