1 1/2 tsp. olive oil
1 med. onion, chopped
2 garlic cloves, minced
2 tsp. dried basil, crumbled
1 tsp. fennel seed
1/2 lb. extra lean ground beef
1 tsp. oregano
1/2 c. white wine
1 (28 oz.) can whole peeled tomatoes, drained (juices reserved)
1 tbsp. tomato paste
6 lg. zucchini (each cut lengthwise into 5 slices)
8 tbsp. grated Parmesan cheese

Preheat oven to 350 degrees. Heat oil, add onion and saute. Add 1-2 tablespoons water, if onion sticks. Add garlic, basil, oregano and fennel and saute 1 minute. Add beef and cook until brown. Add wine and bring to boil. Add tomatoes with juices and paste. Simmer 1 1/2 hours.

Cook zucchini 2 minutes. Drain and rinse in cold water. Spread 1 cup of sauce in 9x13 inch baking dish. Top with 15 zucchini slices overlapping slightly. Sprinkle with 2 tablespoons cheese. Season with salt and pepper. Repeat layering, using 1 cup sauce, remaining zucchini slices and 2 tablespoons cheese. Bake 30 minutes in 350 degree oven until the top bubbles.