1 tablespoon olive oil, divided
1 pound ground sirloin
2 cups chopped zucchini
1 cup prechopped onion
1 cup chopped carrot
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 8 oz. package presliced 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 freashly ground black pepper
1 14 oz. can fat-free beef broth
2 tablespoons cornstarch
2 tablespoons water
Cooking spray
1 11oz. can refrigerated soft breadstick dough

1. Preheat oven to 400

2. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, sitrring 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.

3. 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.