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; saut 7 minutes or until vegetables are tender. Return beef to pan. Stir in tomato paste and next 3 ingredients. Bring to a boil; cook 3 minutes.
Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk.
Add cornstarch mixture to pan; cook 1 minute, stirring constantly.
Spoon beef mixture into an 11 x 7inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture.