2 lbs. lean hamburger
1 minced clove garlic
1/2 c. chili sauce
1/4 tsp. pepper
1/4 tsp. cinnamon
2 tbsp. salad oil
1 lg. onion, chopped
3 med. tomatoes, diced
2 tsp. salt
1/4 tsp. allspice
1/2 lb. Monterey Jack cheese, grated

Cook beef, onions and garlic until meat is browned and onions are tender. Add tomatoes, chili sauce and spices; heat to boiling then reduce heat and simmer uncovered 45 minutes. Remove from heat and add 1/2 the cheese.

In separate pan, stir fry the zucchini slices in the oil until tender, about 6 minutes. Into a 9 x 13 inch baking dish, place 1/3 of zucchini slices; top with 1/2 of meat mixture; repeat layering, ending with zucchini. Sprinkle with remaining cheese. Bake about 25 minutes or until hot and bubbly. This recipe freezes well. Just thaw overnight in refrigerator. Bake wrapped with foil for about 1 hour, removing foil during the last 10 minutes.