2 tsp. vegetable oil
1 lb. (3 sm.) zucchini
1 lb. 85% lean ground beef
1/4 tsp. salt
1/2 tsp. dried oregano
1/2 c. finely chopped onion
1 (4 oz.) can mushroom pieces
1 (16 oz.) can tomatoes
2 cloves garlic, minced
1/4 c. grated Parmesan cheese

Preheat oven to 350 degrees. Heat oil in a frying pan, add onion and stir over medium heat until tender and light golden in color. Wash zucchini, discard ends and cut crosswise into 1/4 inch slices; add to onion; add mushrooms and liquid in can; cook and stir for 3-4 minutes over medium heat.

Turn into a 2 quart casserole. Turn ground beef into the frying pan, stir over medium heat and cook until color changes; drain well. Cut up canned tomatoes in their own liquid; add salt, garlic and oregano to tomatoes. Add to meat and mix well. Add meat mixture to zucchini in casserole. Mix carefully. Sprinkle cheese on top. Bake 35-40 minutes. Yield 6 servings. One serving = 1 cup calories 262.