Beef-Zucchini Casserole

Course : Beef
Serves: 5
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1 pound lean ground beef
1 medium onion -- chopped
8 ounces tomato sauce
1/2 cup dry red wine
1/4 teaspoon oregano
1/8 teaspoon garlic salt
1/4 teaspoon basil
1/3 teaspoon salt
1/8 teaspoon seasoned pepper
4 medium zucchini
1/4 cup grated parmesan cheese

Preparation / Directions:

In large skillet or slow-cooking pot with browning unit, cook beef and onion until meat loses its red color. Pour off excess fat. In slow-cooking pot, combine beef and onion with tomato sauce, wine, oregano, garlic, salt, basil, salt, and pepper. Cover and cook on low for 4 to 5 hours. Pour into greased shallow baking dish.* In meantime, cook whole zucchini in a regular pan of boiling salted water about 15 minutes or until barely tender. Cut lengthwise in halves and arrange, cut side up, on top of meat mixture in baking dish. Sprinkle with cheese. Bake in 350ΓΈ F oven 30 to 45 minutes.

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