2 tsp. vegetable oil
9 oz. ground veal
2 garlic cloves, crushed
2 c. canned tomatoes, chopped
1/2 c. tomato paste
1/4 tsp. ground allspice
1 tbsp. dried onion flakes
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 c. water
1/4 tsp. pepper
4 med. zucchini
1 1/4 c. part skim ricotta cheese
6 oz. part skim Mozzarella cheese
2 oz. Parmesan cheese, grated

To prepare sauce, heat oil. Add veal and garlic and saute until veal loses its pink color. Stir in remaining ingredients except zucchini and cheeses. Bring to a boil, reduce heat and simmer 45 minutes, stirring occasionally. While sauce is cooking, slice zucchini into 1/4 inch slices. Steam for approximately 5 minutes. Preheat oven to 350 degrees. Spray a 12 x 8 inch baking dish with Pam. Layer sauce, zucchini, ricotta, Mozzarella, then Parmesan, beginning and ending with sauce. Bake 1 hour. Remove from oven; let stand 10 minutes before cutting. Makes 8 servings (278 calories each). Weight Watcher recipe.