butter
2 med. zucchini diagonally, sliced
1/2 lb. ground beef
1 med. onion, diced
1 (8 oz.) can tomato sauce
1/2 tsp. sugar
1/4 tsp. basil
1/2 (15 oz.) Cont. Ricotta cheese or 1 cup
1 egg
1 (8 oz.) pkg. Mozzarella, sliced

In a 10 inch skillet over medium heat, cook zucchini (in 2 tbsp. butter), a few slices at a time until tender and brown. Remove to plate as they brown. In same skillet on high heat, cook ground beef and onion until all pan juices evaporate and meat is well browned. Stir in tomato sauce and seasonings. Heat to boiling. Reduce heat to low, cover and simmer 5 minutes. Remove from heat, spoon half the mixture into small bowl. In medium bowl mix Ricotta cheese and egg. On top of meat mixture remaining in skillet arrange 1/2 of zucchini slices, 1/2 of Mozzarella cheese and all of Ricotta. Repeat layering with meat mixture, zucchini and Mozzarella cheese. Cover and cook over medium to low heat for 15 minutes, or until hot and bubbly and cheese is melted. Serves 4