2 tsp. vegetable oil
1/2 c. finely chopped onion
1 lb. (3 sm.) zucchini
1 (4 oz.) can mushroom pieces
1 lb. 85% lean ground beef
1 (16 oz.) can tomatoes
1/4 tsp. salt
2 cloves garlic, minced
1/2 tsp. dried oregano
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 to 4 minutes over medium heat. Turn into a 2-quart casserole.

Turn ground beef in 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 30 to 40 minutes. 6 (1-cup) servings.