2 tsp. corn oil
1 lb. ground lean beef
2 garlic cloves, crushed
2 c. canned tomatoes, chopped
1/2 c. tomato paste
1/4 c. water
1 pkg. beef broth & seasoning mix (MBT)
1 tbsp. onion flakes
1/2 tsp. each dried basil, oregano & salt
1/4 tsp. each allspice & pepper
2 tsp. sugar
6 med. zucchini, ends trimmed
1 1/3 c. ricotta cheese
6 oz. Mozzarella cheese
2 oz. Parmesan cheese

In large saucepan, heat oil, beef and garlic. Saute until meat looses pink color. Stir in remaining ingredients except sweetener, zucchini and cheese. Bring to a boil, reduce heat, simmer 45 minutes, stirring occasionally. Remove from heat, stir in sugar. Set aside.

Steam zucchini 5 minutes. Let cool; cut crosswise into 1/4 inch slices. Spray 12 x 8 inch baking dish with Pam. Layer sauce, zucchini, ricotta, Mozzarella and Parmesan cheeses, beginning and ending with sauce. Bake at 350 degrees for 1 hour.