3 lbs. zucchini
1 qt. spaghetti sauce or thick tomato sauce
1 c. bread crumbs
1 lb. Ricotta or cottage cheese
2 eggs, slightly beaten
1 onion, chopped
1 lb. hamburger
2 tbsp. parsley, chopped
1/2 tsp. oregano
1/2 tsp. basil
Salt and pepper to taste
1 c. Parmesan or Romano cheese
1 lb. Mozzarella cheese, grated

American cheese can be used instead.

Brown hamburger and onion until cooked and tender, then drain and mix with the spaghetti sauce and set aside.

Scrub zucchini, trim the ends off and slice lengthways into one inch strips. In pot, put about an inch of water and 1 tbsp. of salt and bring it to a boil. Add zucchini and cook about 5 minutes until limp. Drain on paper towels.

In a 13x9x2 pan, spoon a thin layer of spaghetti sauce to completely cover the bottom of the pan. Sprinkle on top of that one quarter of the bread crumbs. Arrange a layer of zucchini over that, placing side by side until the bottom is removed.

In a bowl combine Ricotta, eggs, parsley, 1/2 of the Parmesan cheese and 1/2 of the bread crumbs. Spoon 1/2 of this mixture on top of the zucchini. Sprinkle with 1/2 of Mozzarella. Repeat layers of sauce, zucchini (reserve six pieces out), Ricotta mixture. Cover with most of the spaghetti sauce. Arrange the six pieces of zucchini on the top, drizzle with remaining sauce and Mozzarella.

Combine the remaining bread crumbs and Parmesan cheese and sprinkle on the top. Bake 350 degrees for one hour. Let stand for 20 minutes. Serves 10 to 12.