3 med. sized zucchini (1 1/2 lbs. washed and dried)
1 tsp. minced, peeled garlic
1 tsp. salt
Few grains of crushed red pepper
1/4 tsp. garlic powder
Dash of Tabasco
1 tbsp. vegetable oil
3/4 c. diced peeled onion
3/4 lb. ground beef chuck
1/2 tsp. dried oregano leaves
1 (8 oz.) can tomato sauce
1 c. coarsely grated Jarlsberg or Swiss cheese (Longhorn cheese)

Trim zucchini and cut each into 4 lengthwise slices 1/2 to 1/2 inch thick. In a medium sized skillet, heat over moderately high heat. Add onion and cook 3 minutes, stirring often, until it begins to brown. Add garlic and cook 30 seconds longer. Add meat, salt, oregano, and pepper. Cook 3 minutes, breaking up meat with a spoon, until it loses most of its red color. Drain fat from pan. Stir in tomato sauce and bring to a boil, stirring often to prevent sauce from sticking.

Heat oven to 450 degrees. Arrange 1/2 the zucchini in a single layer in the bottom of a 7 x 10 inch baking dish. Cover with 1/2 the meat sauce and sprinkle with half the cheese. Repeat with remaining zucchini and sauce. Reserve remaining cheese. Lightly cover dish with foil and bake in upper third of oven 30 minutes. Uncover, sprinkle with remaining cheese, and bake 10 minutes longer until cheese is melted and lightly browned. Cut in squares and serve from dish. Makes 4 servings.