2 tsp. corn oil
9 oz. ground veal
2 garlic cloves, crushed
2 c. canned whole tomatoes, chopped
1/2 c. tomato paste
1/4 c. water
1 packet beef broth and seasoning mix
1 tbsp. dried onion flakes
1/2 tsp. each dried basil leaves, oregano leaves, and salt
1/4 tsp. each ground allspice and pepper
Artificial sweetener to equal 2 tsp. sugar
6 medium zucchini (5 oz. each), ends trimmed
1 1/3 c. part skim Ricotta cheese
6 oz. part skim Mozzarella cheese
2 oz. Parmesan cheese, grated

To prepare sauce, in a large non-stick skillet; heat oil. Add veal and garlic and saute until veal loses its pink color. Stir in remaining ingredients, except sweetener, zucchini, and cheeses. Bring to a boil; reduce heat and simmer 45 minutes, stirring occasionally. Remove from heat; stir in sweetener. While sauce is cooking, steam whole zucchini 5 minutes. Let cool, then cut lengthwise into 1/4 inch slices. Preheat oven to 350 degrees. Spray a 12 x 8 inch baking dish with non-stick cooking spray. Layer sauce, zucchini, Ricotta, Mozzarella, and then Parmesan, beginning and ending with sauce. Bake 1 hour. Remove from oven; let stand 10 minutes before cutting. makes 8 servings.