6 med. zucchini
2 lb. lean ground beef
1 c. chopped onions
2 c. tomato sauce
3 tbsp. dry bread crumbs
1 tsp. oregano
1/2 tsp. cinnamon
1/2 tsp. allspice
1 garlic clove, minced
Salt and pepper to taste
1 egg, slightly beaten
1 c. Bechamel sauce

Slice the zucchini crosswise into approximately 1/4 inch slices. Heat oil in skillet and fry the zucchini until golden. Remove zucchini on paper towel and set aside.

Saute the onion in hot oil until light golden, then add the garlic, then the meat until fully cooked. Add cinnamon, allspice, salt and pepper; stir well. Add the tomato sauce and the oregano; simmer on low heat for approximately 20 minutes.

Sprinkle large buttered casserole with bread crumbs, and make layers of zucchini meat mixture. Top with the Bechamel sauce (below), then the beaten egg. Bake in preheated oven at 350 degrees for 1/2 hour or more (eggplant may be used instead of zucchini).

BECHAMEL SAUCE:

3 tbsp. butter
3 tbsp. flour
1 1/2 c. warm milk
1/4 tsp. salt
1/8 tsp. white pepper
1/2 c. Mozzarella cheese
1/2 c. Parmesan cheese
2 beaten eggs

Melt the butter, add the flour and stir over medium heat until light golden. Add the warm milk and stir until sauce is thick, add the beaten eggs and stir, then add the salt and pepper and the cheeses.