Beefy zucchini-tomato casserole

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
1½ pounds Ground beef
3 cans Tomato sauce(8oz)
1 tablespoon Sugar
¼ teaspoon Ground pepper
¼ teaspoon Dried thyme leaves
⅛ teaspoon Ground oregano
Grated Parmesan cheese
3 tablespoons Vegetable oil
1 Medium onion,thinly sliced
1 cup Dry red wine
1 teaspoon Salt
¼ teaspoon Ground marjoram
⅛ teaspoon Dried sweet basil leaves
2 pounds Zucchini

Directions

Heat oil in Dutch oven. Cook and stir beef and onion in hot oil until beef is light brown; drain off fat. Stir in remaining ingredients except zucchini and cheese. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. Heat oven to 350'. Trim ends from zucchini; cut zucchini lengthwise in half. Place cut sides up in greased baking dish, 15x9x2 inches. Pour on tomato sauce. Bake uncovered 45 minutes. Serve with cheese.

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