1 sm. onion, chopped
2 tbsp. olive oil
1/2 tsp. oregano
Pinch nutmeg
Freshly ground pepper
6 oz. can tomato paste
4 lg. zucchini (8 inches long)
1 c. Ricotta
2 garlic cloves, minced
1 lg. ground lean beef
1/2 tsp. basil
1 tsp. salt
1 (16 oz.) can tomatoes
1 c. beef stock
1/4 c. bread crumbs
1 c. shredded Mozzarella
1/2 c. grated Parmesan

Saute onion and garlic in oil until soft. Add meat and cook stirring continuously, until meat is lightly browned and crumbly. Pour off any fat.

Add seasonings, tomatoes, paste and stock. Stir well and simmer over low heat, stirring occasionally for about 1 hour or until sauce is thick.

Steam unpeeled zucchini, covered in one inch boiling water for 7 minutes. Rinse in cold water and cut lengthwise into 1 1/4 inch slices. Butter a 9 x 12 inch pan and sprinkle with bread crumbs.

Layer half the zucchini into dish, spoon half the sauce and half the Mozzarella; and all the Ricotta. Layer on the rest of the zucchini. Spoon the remaining sauce. Top with the remaining Mozzarella and grated cheese. Bake at 350 degrees for 50 to 60 minutes. Serve with crisp green salad and crusty Italian bread.