3 c. cooked thin spaghetti
1 1/2 c. shredded Jarlsberg cheese
1 egg, slightly beaten
1 lb. ground beef
2 c. sliced zucchini
1 c. chopped onion
1 med. clove garlic, minced
1 tsp. basil, crushed
1 can (16 oz.) stewed tomatoes
1 can (8 oz.) tomato sauce

In bowl, blend pasta, 1 cup cheese and egg. Line bottom and sides of 10 inch pie plate. Set aside.

In skillet, brown beef and cook zucchini with onion, garlic and basil until vegetables are tender. Blend in tomatoes and sauce. Spoon into prepared pie plate. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake 10 minutes longer. Makes 6 to 8 servings.