6 c. sliced zucchini, about 2 lb.
1 lb. ground beef, chuck preferred
1/2 c. chopped onion
Salt to taste
1/8 tsp. pepper
1/8 tsp. oregano
1/4 c. butter
1/4 c. flour
2 c. milk
1 c. grated American cheese
1/4 c. grated Parmesan cheese (optional)

Wash zucchini and slice into 1/2 inch thick slices. Parboil 3 minutes in small amount of salted water. Drain and set aside.

Meanwhile, brown meat slightly in skillet; add onion and cook until onion is limp. Add 1 teaspoon salt, pepper and oregano; mixing well. Set aside.

Melt butter in saucepan; blend in flour and simmer, stirring, for 1 minute. Add milk and cook, stirring, until mixture comes to a boil and is thickened. Stir in American cheese. Add seasoning to taste.

In 2 quart buttered casserole, arrange a layer of zucchini slices; sprinkle on half of meat mixture. Spoon on half of cheese sauce. Repeat layers ending with cheese sauce. Sprinkle on Parmesan cheese. Bake in 350 degree oven for 30 minutes, or until heated through and bubbling. Serve immediately. Makes 6 servings, approximately.