2 tbsp. salad oil
3 c. shredded zucchini
1/4 lb. Swiss cheese, shredded (1 c.)
1/4 c. dried bread crumbs
Salt
2 lb. ground beef
1 tsp. parsley
1/8 tsp. pepper
1 tbsp. dry minced onion
8 oz. tomato sauce
8 oz. pkg. sliced bacon
8 sm. potatoes, peeled, half
1/4 c. butter, melted
Mushroom gravy (recipe follows)

Cook zucchini in hot oil, stirring quickly and frequently until tender-crisp, about 3 minutes. With slotted spoon, remove zucchini to medium bowl. Add cheese, bread crumbs and 1/2 teaspoon salt. Mix well. Set aside.

In large bowl, mix ground beef, 1/2 cup tomato sauce and 1 1/2 teaspoons salt. On a sheet of waxed paper, about 12 inches long, pat beef mixture into a 10-inch square. Spread zucchini mixture over beef square, leaving 1-inch edge all around. Roll jelly roll style, pressing lightly with fingers. Peel paper back. Place beef roll, seam side down, on rack in open roasting pan. Discard waxed paper. Spread remaining tomato sauce over roll. Lay bacon slices crosswise, tucking ends under roll. Arrange potatoes around meat, brushing with melted butter. Bake at 350 degrees for 1 1/2 hours, turning potatoes occasionally. Serve with mushroom gravy. 8 servings.

MUSHROOM GRAVY:

3 tbsp. butter, divided
1/4 lb. mushrooms, sliced
2 tbsp. flour
1 onion-flavored bouillon cube

In 2 quart saucepan melt 2 tablespoons butter; add mushrooms. Cook until tender, about 5 minutes. With slotted spoon, remove mushrooms to small bowl. Set aside.

In same pan over medium heat, melt remaining butter. Stir in flour. Gradually stir in 1 1/4 cups water and bouillon cube. Cook, stirring constantly until mixture thickens and boils. Stir in mushrooms, heat through.