Ingredients

• 1  pound lean ground beef
• 1  14-1/2-ounce can Italian-style stewed tomatoes, undrained
• 3  medium carrots, cut into 1/2-inch-thick slices
• 2  medium onions, cut into thin wedges
• 1  large red sweet pepper, cut into 1-inch pieces
• 1/2  cup beef broth
• 1/4  teaspoon salt
• 1/4  teaspoon ground black pepper
• 6  cloves garlic, minced
• 1  medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
• 1  16-ounce tube refrigerated cooked polenta
• 6  tablespoons purchased pesto or olive tapenade
•   Fresh basil sprigs (optional)

Directions

1. In a large skillet, cook ground beef until brown. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 30 minutes more or until zucchini is crisp-tender.

4. Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil. Makes 6 servings.