Chopped the vegetable into bite size pieces of approximately the same size. Place them in a Dutch oven. Add the garlic, herbs, red pepper and wine. Pour the olive oil over everything and give it a good toss.
Cover the pot and place it in the oven for 2-3 hours until the vegetables are soft and well cooked. Give it a stir every half hour or so.
When the vegetables are done, remove from the oven and place on a medium-high to high burner. Remove the herbs and bring the vegetables to a boil. Cook until the juices are well reduced, about 5 minutes. You will need to keep an eye on this and stir it so the vegetables don’t burn. Taste and add salt and pepper as needed.
In another skillet brown the bee. salt and pepper to taste. Add the browned beef to the vegetables and stir the whole thing together. Taste and adjust seasoning as needed.
Spread the vegetable-beef mixture in a casserole dish and top with grated cheese.
Cook in a 350 degree oven until the cheese is melted and the mixture is bubbling, about 20-30 minutes
Recipe Notes
This recipe works best with overgrown zucchini. You can substitute almost any other vegetable you have.