6 med. size zucchini
2 lbs. ground beef (lean)
1 c. chopped onions
1/2 c. tomato sauce
3 tbsp. chopped parsley
1/2 c. grated Cheddar cheese
1/2 tsp. oregano
1 c. vegetable oil
1 clove garlic, minced
2 tsp. salt
1 c. Bechamel sauce
1/2 c. grated Parmesan cheese
3 eggs, beaten

Slice zucchini crosswise into 1/2 inch slices. Heat oil in skillet and fry zucchini until golden. Remove zucchini to dish and set aside. Saute meat, garlic, onions in hot oil until golden. Add tomato sauce, salt, pepper, oregano, parsley. Remove from heat and stir well to blend.

Warm Bechamel sauce and stir in the beaten eggs. Blend in the cheese. Sprinkle a large buttered casserole with bread crumbs and make layers of zucchini and meat mixture. Cover with sauce and sprinkle with the bread crumbs. Bake in preheated oven at 350 degrees for 1/2 hour or more. Eggplant can be used instead of zucchini.